The number of ingredients can be completely different. It all depends on your desires and the availability of raw materials. Eggplant wash and cut into slices, as thin as possible. It is better to use grater with V inset.

To dry these eggplant in different ways: in the oven with or without convection, electric driers or just on a dry cast iron skillet. I dried in the oven with the convection. Lay the eggplant on a baking tray lined with baking paper. Salt. So we "pull" moisture to the chips faster they dry. Leave on for 20-30 minutes.

Speaking of a liquid to wet a cloth. The surface of the eggplant lightly grease with oil. Pepper finely chop. Sprinkle the eggplant dry or fresh rosemary and slices of chili.

Put in a preheated to 100-120 degree oven, I dried with convection. Periodically open the oven to release steam. Dry about 40 minutes. The chips should be completely dry and acquire a Golden brown hue. If you tumble dry, the drying time will be longer.

Give the chips to cool completely. They can already be eaten or put into a chopper and do the seasoning. You can fill the oil and put in the fridge.