Crispy chips prepared by baking thinly sliced eggplant with olive oil and spices, then topping with sprinkled kashar cheese. Made without any frying oil, this snack offers a light yet filling alternative.
Slice the eggplants into thin rounds and salt them, let rest for 10 minutes, then pat dry with paper towels.
Toss the slices with olive oil, ground red pepper, and cumin, and arrange in a single layer on a baking tray.
Bake the slices in a preheated oven for 25 minutes, turning once, until the edges are lightly browned.
Sprinkle grated kaşar cheese over the slices and bake for another 10 minutes until the cheese melts and is lightly browned.
Important: Press the eggplant slices with paper towels to remove excess moisture, otherwise they'll stay soft instead of becoming crisp in the oven. Note: Once the cheese is added, keep an eye on the oven, as it can burn quickly.
If you cut the slices as thin and evenly as possible, they all crisp up at the same time; slices left thicker may stay soft.
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