Preheat oven to 275°F. Line 2 baking sheets with parchment paper or Silpat.

Slice eggplant very thinly using a mandoline or knife. Arrange eggplant on baking sheets. Spray eggplant with olive oil.

Mix together chili powder, cumin, garlic powder, oregano, paprika, and salt. Sprinkle over the eggplant.

Flip slices, spray with olive oil, then sprinkle on seasoning. You may have leftover seasoning, depending on the size of your eggplant.

Bake for 45-60 minutes, or until crisp, flipping halfway through cooking time.

If you want to crisp the chips more, turn off oven and let cool with baking sheets inside.