Line a large cookie sheet with parchment paper and preheat the oven to 375°.
Wash, dry, trim and thinly slice your baby eggplants. I recommend ¼" for a crispy/creamy chip; if you prefer all crunch, slice them a bit thinner than that.
In a large bowl big enough to fit your eggplant slices, add 2 Tbsp of coconut oil, curry powder and sea salt. Stir well to mix.
Add the eggplant slices to your large bowl and toss very well to combine. You want some of the spiced oil over each slice on both sides. Depending on the number and thickness of your slices, you may need to add an extra 1-2 Tbsp coconut oil to ensure they are fully coated with oil and spices.
Lay the eggplant slices on the cookie sheet in a single layer. Bake for 5-8 minutes, flipping halfway through, or until golden brown.