Coconut Chili Eggplant Fries

Coconut Chili Eggplant Fries

By: Rose Marie Jarry, Master Chef at Kronobar

40 minutes, 2 servings, gluten-free, vegan.


  • 4 cups chopped eggplant in fries shape
  • 4 tablespoons cold press olive oil
  • 4 tablespoons coconut flour
  • 1 tablespoon coconut palm sugar
  • Sea salt
  • 1 tablespoon red chilli flakes


  1. Preheat the oven to 350F.
  2. Slice the eggplant into 5-6 long slices. Then, sprinkle sea salt on them and let it sit for 10 minutes.
  3. Chop the eggplant into fries shape, place them in a bowl.
  4. Pour the olive oil on them and mix well making sure there is some oil on all of the fries.
  5. Add the sugar, coconut flour, and the chili flakes. Rub all the fries in the ingredients.
  6. Lay them on a pre-greased cookie sheet pan and bake them for 30 minutes in the oven.
  7. Remove from the oven when the fries are getting darker.
  8. Enjoy!