Crispy Eggplant Chips

If you’re a fan of eggplant then your gonna LOVE these.  Crispy on the outside and super soft on the inner, we dare you to stop at just a few. Served on their own with a drizzle of honey and lemon zest or, as a side to a good ol coleslaw.  The eggplant could easily be replaced with veg of choice… parsnip, courgettes, kumara.

Serves 4


  • 1 eggplant cut into thick chips
  • 1 cup of almond milk (or milk of choice)
  • 1/2 cup polenta
  • 1 tsp salt
  • Olive oil
  • zest of 1 lemon
  • 1 tsp honey


1. Place eggplant chips into a bowl along with milk and leave to soak for 1 hour.

2. Pre-heat the oven to 200 deg Celsius

3. Place polenta and salt onto a large plate and roll chips in it until well covered.

4. Place chips onto a baking tray and place into preheated oven for 30min or until slightly browned and crispy.

5.  While still warm drizzle with the honey and scatter the lemon zest on top.