Rosemary Aubergine Crisps


  • 1 Aubergine (Per Person)
  • 1 Tablespoon of Coconut Oil, Melted
  • 1 Handful of Fresh Rosemary
  • Coarse Salt

These are absolutely delicious and so addictive, I’ve literally made a batch every day for the last week! Thankfully they’re so easy and perfectly healthy, you can also substitute with courgettes which are equally delicious!


Use a mandolin or a really sharp knife to cut the aubergine into slices. I actually found it easier to use a knife because aubergines are quite soft so the mandolin slices kept breaking! Make sure if you use a knife that you cut them as thin as possible and be careful!

Lay them out on a baking sheet lined with parchment paper, you’ll probably fill two baking sheets.

Drizzle the coconut oil evenly over them and sprinkle with rosemary and salt. Pop them in the oven on really low heat about 110’C and cook for about 80 minutes, check them after 60.


Take them out when they’re nice and crispy and serve!


This recipe is Gluten Free, Dairy Free, Paleo & Vegan.

2 Comments to Rosemary Aubergine Crisps

  1. glutenfreeveganduo says:

    This looks amazing! I am completely in love with eggplants/aubergines. I will absolutely give this a try! 😀

  2. Yum! I’m definitely doing this – we have a HUGE rosemary bush in our yard and I’m always trying to find new ways to use it 🙂