-Cut 1-2 eggplants into ½ inch slabs,

-Cut each slab in half (except the end pieces) and then slice into ½ inch wide strips.

-Soak the eggplant in ice water to cover, with a plate over top to submerge the strips for 20 minutes

-Dry the strips well with a clean kitchen towel or two.

-Preheat your oven to 400 degrees.

-In a large bowl, toss the eggplant with 4 TBS extra virgin olive oil until well coated.

-Then sprinkle ¼ cup rice flour over the bowl and toss well.

-Put 2 TBS extra virgin olive oil on a large baking sheet.

-Shake the excess rice flour off the eggplant and place them on the baking sheet.

-Bake for 20-25 minutes until golden brown and crispy.