Eggplant chips are the perfect homemade snack. They are flavorful, crunchy and savory, and they will satisfy your cravings and save you from processed snacks.
Almost anyone on the keto diet will tell you that they miss crunchy snacks. You know – the processed snacks that got us into trouble in the first place! But the good news: there’s no need to feel deprived.
Crispy, savory and delicious, these homemade chips make an excellent snack that satisfies that “crunchy/salty” craving. I make them quite often because my entire family really enjoys them.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty eggplant chips. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Olive oil spray: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
Eggplants: It’s best to use small elongated Japanese eggplants in this recipe. I leave them unpeeled.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the chips could end up too salty
Garlic powder: Another tasty option is onion powder.
How to make eggplant chips
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Your first step is to slice the eggplants thinly. You can leave the peel on. Use a sharp knife to slice them – their peel tends to resist cutting into.
2. Arrange the eggplant slices in a single layer on two greased parchment-lined baking sheets. Spray them with olive oil, then sprinkle with the seasonings.
3. Bake them until browned and crispy, 10-15 minutes per side at 450°F.
How to make them crispy
That’s the main challenge when making this recipe! One trick is to use Japanese eggplants. Their elongated shape allows for more uniform chips.
Another trick is to cut the eggplant chips VERY thin and spray them liberally with olive oil. Then bake in a hot oven.
They might crisp better if you line the baking sheets with 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 you might want to check periodically (every 5 minutes) and remove the ones that are ready to a plate, then 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.
How to serve eggplant chips?
They are wonderful on their own, but sometimes I use them to scoop up this tasty Greek yogurt dip. They are also a great vehicle for eating tahini sauce, salsa (as shown in the photos), guacamole, and even plain sour cream.
What to do with leftovers?
Leftovers keep OK for 2-3 days in the fridge, in an airtight container, although they do lose their crispiness. I sometimes add them, cold, to a salad as a salad topping. Or you can reheat them in a 350 degree F oven for 10 minutes, to crisp them up a bit. But this recipe is best enjoyed fresh.
Variations on the basic recipe
As mentioned above, you can use onion powder instead of (or in addition to) garlic powder. You can certainly experiment with other spices too – adding a pinch of each of them. I’m thinking that paprika and cumin will be very tasty.
Other keto chips that you might enjoy
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- Olive oil spray
- 2 Japanese eggplants 1 lb. total weight, unpeeled
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Preheat your oven to 450 degrees F. Line 2 large rimmed baking sheets with parchment or foil and spray them with olive oil spray.
- Using a sharp knife, slice the eggplants very thinly, into 1/8-inch-thick slices.
- Arrange the eggplant slices in a single layer on the prepared baking sheets. Spray them with olive oil, then sprinkle with salt, black pepper, and garlic powder.
- Bake the chips in the preheated oven for 15 minutes.
- Remove from the oven, turn to the other side, spray with more oil, and bake until browned and crispy, 10-15 more minutes. Watch them carefully to make sure 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.