These eggplant chips are the perfect homemade snack. They are flavorful, crunchy, and savory. Ready in about 30 minutes, they are easy to make, and they're great on their own or with various dips.
Almost anyone on the low-carb diet will tell you that they miss crunchy snacks. The good news is there's no need to feel deprived. Much like zucchini chips or roasted nuts, these eggplant chips make an excellent snack that satisfies that "crunchy/salty" craving. I make them often because my entire family enjoys them. I often use them as a side dish, too.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Olive oil spray: I love cooking with this delicious oil, but if you prefer an oil with a higher smoke point, you can use avocado oil.
- Eggplants: It's best to use small, elongated Japanese or Chinese eggplants. I leave them unpeeled.
- To season: Kosher salt, black pepper, and garlic powder.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Slice the eggplants thinly.
Arrange the eggplant slices in a single layer on two baking sheets. Spray them with olive oil and sprinkle them with the seasonings.
Bake the chips until browned and crispy, for 10-15 minutes per side at 450°F. Serve immediately.
Recipe Tip
The main challenge when making this recipe is ensuring the chips are crispy. One trick is to use Japanese or Chinese eggplants. Their elongated shape allows for more uniform chips, and they are less watery than regular eggplants.
Another trick is to cut the chips very thinly (⅛-inch thick) and spray them liberally with olive oil. Then, bake them in a hot oven.
They crisp a little better if you line the baking sheets with nonstick foil instead of parchment. I made them both ways, and the difference isn't huge, but there's a slight difference.
Not all of them will crisp up at the same time, so check every 5 minutes, remove the ones that are ready onto a plate, and keep baking the rest.
Keep in mind that even after all these efforts, homemade vegetable chips that you bake in your oven will not be as crispy as commercial ones. It's true for these chips, for the aforementioned zucchini chips, and for these carrot chips.
Recipe FAQs
That's not recommended. Japanese or Chinese eggplants work best in this recipe, not just because they produce smaller, chip-like rounds, but also because of their firmer texture and lower water content.
The photo below shows the difference between Globe (American) and Chinese eggplants. Only Japanese and Chinese eggplants will work in this recipe. 
While it won't hurt, I have found that there's no need to go through the extra step of salting the eggplant. I do it in this recipe for roasted eggplant, but Japanese eggplants have a lower water content, so salting them to draw water out isn't as important.
No, there's no need to peel them. Once cooked, the eggplant skin is tender and edible. However, use a sharp knife to slice them. When raw, their peel tends to resist cutting.
These chips are best enjoyed fresh, but you can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them uncovered in a 350°F oven or enjoy them cold, antipasti-style.
Serving Suggestions
Dips
Eggplant chips are wonderful on their own, but they also pair well with any of the following dips:
- Salsa, as shown in the photo below
- Sour cream dip
- Greek yogurt dip
- Tahini sauce
- Cream cheese dip
Main courses
When I serve them as a side dish, I like to pair these chips with a main course I can bake in the same 450°F oven, such as:
Recipe Card
Crispy Eggplant Chips
Video
Ingredients
- Olive oil spray
- 2 Japanese or Chinese eggplants - 1 pound total weight, unpeeled; see notes below
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 450°F. Line 2 large, rimmed baking sheets with nonstick foil or high-heat-resistant parchment paper and spray them with olive oil.
- Using a sharp knife, slice the eggplants very thinly into ⅛-inch-thick slices.
- Arrange the eggplant slices in a single layer on the prepared baking sheets. Spray them with olive oil and sprinkle them with salt, black pepper, and garlic powder.
- Bake the chips in the preheated oven for 15 minutes.
- Remove the pans from the oven, flip the eggplant slices, spray them with more oil, and bake until browned and crispy, 10-15 more minutes. (See notes). Serve immediately.
Notes
- Watch the chips carefully to ensure they don't burn. Not all of them will be ready at the same time, so remove those that are already browned and keep roasting the rest.
- I don't recommend making this recipe with regular eggplants. Japanese or Chinese eggplants work best not just because they produce smaller, chip-like rounds but also because of their firmer texture and lower water content.
- These chips are best enjoyed fresh, but you can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them uncovered in a 350°F oven or enjoy them cold, antipasti-style.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Linda says
How many chips is a serving?
Vered DeLeeuw says
Hi Linda,
A serving is half the entire recipe. It's hard to say how many chips that would be because eggplant sizes differ, and people cut them into different thicknesses.
Linda says
I only see the regular eggplant. Does the Japanese eggplant only come out certain times of the year?
Vered DeLeeuw says
Hi Linda,
It's a matter of location. When I lived in California, I could find them throughout the year, although they were usually available at Whole Foods and not at the regular grocery stores. Now that I'm in Tennessee, I can't find them anywhere.
JM says
When you say “turn them around” do you mean flip the chips or turn the baking sheet around 180 degrees?
And yeah, like she said, don’t do it with a regular eggplant. I did because I bought it before reading the FAQs. Still edible, nice flavor, but not crisp and fell apart when flipping them. My fault. Still threw them in a bowl and ate all of it with some turkey sausage.
Vered DeLeeuw says
I mean flip them - thank you for this question - I rewrote the recipe card to make it clearer.
I'm glad you were able to enjoy these chips after all!