Easy and Addictive Eggplant "Chips Recipe

Whisk together the 4 tablespoons "chicken" broth, 2 teaspoons garlic granules, 2 tablespoons soy sauce, and 1 teaspoon sugar in a small bowl.

Pour this marinade over the eggplant rounds on the cookie sheet. Flip the slices so both sides get coated, then let them marinate briefly while the oven finishes preheating. Flip them one more time, ensuring they're in a single layer.

Bake the eggplant for 10 to 15 minutes, until the underside is deep brown. The edges should look slightly crisp.

Flip the slices with a spatula and continue baking for another 5 to 10 minutes, until the eggplant is very tender and looks caramelized — gooey and well browned — on both sides.