Instructions:

1. Slice stem off eggplant then quarter lengthwise. Use a mandolin to slice each quarter into long strips 1/8 to 1/4 inch thick. (Thinner slices will become crispier, thicker slices will be easier to work with.)

2. Cover a large baking sheet with paper towels and place eggplant strips on the paper towels in a single layer. Sprinkle eggplant strips with salt and cover with more paper towels.

3. Top paper towels with another layer of eggplant strips, sprinkle with salt and cover with paper towels.

4. Repeat step 3 until all of the strips of eggplant have been sprinkled with salt and placed between paper towels. Set aside for at least 30 minutes.

5. Preheat oven to 425º F.

6. Line a large baking sheet with parchment paper.

7. Pat top layer of eggplant strips with paper towels to remove any remaining moisture then brush each side lightly with olive oil and place strips in a single layer on the parchment paper.

8. Bake eggplant strips for 5-7 minutes (depending on thickness) then flip and cook for another 5-7 minutes.

9. Repeat steps 6-8 until all of the strips have baked. (Lift parchment paper off baking sheet while baked strips are still on it and set aside to cool - stack one sheet of baked strips on top of another if you are tight on space.)

10. While eggplant strips are baking, combine balsamic vinegar, tamari, maple syrup and 1 Tbsp. olive oil in a medium bowl and whisk to mix.

11. Reduce oven temp to 350º F and place a baking rack on the baking sheet over parchment paper.

12. Dip each baked strip of eggplant in the balsamic mixture and place on baking rack in a single layer.

13. Bake for 10-12 more minutes, or until strips are crispy. (Bake time will vary based on thickness.)

14. Repeat steps 12 and 13 until all the eggplant strips are fully baked. Allow baked strips to cool on parchment paper from first round of baking.

15. Enjoy!