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    Home » Vegetable Recipes » Eggplant Chips

    Eggplant Chips

    Last updated: Jun 28, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    Eggplant chips are the perfect homemade snack. They are flavorful, crunchy, and savory.

    These tasty chips are ready in about 30 minutes. They are very easy to make, and they're great on their own or with various dips.

    Eggplant chips served on a white plate with salsa.

    Almost anyone on the low-carb 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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    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.

    Instructions

    Making these eggplant chips is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • 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.
    • Arrange the eggplant slices in a single layer on two baking sheets. Spray them with olive oil, then sprinkle with the seasonings.
    • Bake them until browned and crispy, 10-15 minutes per side at 450°F.
    A photo collage showing the steps for making eggplant chips.

    Expert tip

    The main challenge when making this recipe is ensuring the chips are crispy. One trick is to use Japanese eggplants. Their elongated shape allows for more uniform chips.

    Another trick is to cut the chips VERY thinly and spray them liberally with olive oil. Then bake them 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. If you use parchment paper, make sure to use paper marked as safe for high heat.

    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 onto 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.

    Frequently asked questions

    Can I make these chips with regular eggplants?

    That's actually not recommended. Japanese 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.

    Should I peel the eggplants?

    No, there's no need to peel them. Once cooked, Japanese eggplant skin is tender and edible.

    Should I salt the eggplant before baking it?

    There's no need to go through the extra step of salting the eggplant. It only makes a difference when frying this vegetable, not when baking it.

    Variations

    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. Paprika and cumin will be very tasty in this recipe.

    Serving suggestions

    These chips are wonderful on their own, but they are also excellent with any of the following dips:

    • Salsa
    • Sour cream
    • Guacamole
    • Greek yogurt dip
    • Ranch dressing
    • Blue cheese dressing
    • Tahini sauce
    • Tzatziki sauce
    • Cream cheese dip

    Storing 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.

    Eggplant chips served with salsa for dipping.

    Related recipes

    • Grilled Eggplant
    • Eggplant Casserole
    • Eggplant Pizza Bites
    • Keto Eggplant Parmesan

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Eggplant chips.
    4.97 from 327 votes
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    Eggplant Chips

    Eggplant chips are the perfect homemade snack. They are flavorful, crunchy, and savory.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Side Dish
    Cuisine: American
    Servings: 2 servings
    Calories: 100kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • Olive oil spray
    • 2 Japanese eggplants 1 lb. total weight, unpeeled
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder

    INSTRUCTIONS

    • Preheat your oven to 450 degrees F. Line 2 large rimmed baking sheets with nonstick foil and spray them with olive oil spray.
    • 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, 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 THE VIDEO:

    NOTES

    *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.
    If you use parchment paper, make sure to use paper marked as safe for high heat.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.5recipe | Calories: 100kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Sodium: 287mg | Fiber: 6g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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