These eggplant chips are the perfect wholesome 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.
2. Arrange the eggplant slices in a single layer on two greased foil-lined baking sheets. Spray them with olive oil, then sprinkle with the seasonings.
3. Bake them for about 10 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. But regular eggplants should work too. Try to find small, firm eggplants though. The really big ones are not ideal for this recipe.
Another trick is to cut the chips VERY thin and spray them liberally with olive oil. Then bake in a hot oven.
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.
Is eggplant good for a keto or low carb diet?
Yes! A serving of these chips has 14g carbs, but that includes 6g of fiber. So if you like eggplant, you should definitely give this recipe a try. It’s a wonderful replacement for processed snacks such as potato chips.
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, 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.
Other keto chips that you might enjoy
Another low carb recipe that satisfies crunchy/salty cravings is this recipe for jalapeno cheese crisps. I also really like salami chips and garlic kale chips.
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Eggplant Chips
INGREDIENTS
- Olive oil spray
- 2 Japanese eggplants or 1 regular eggplant, 1 lb. total weight, unpeeled
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
INSTRUCTIONS
- Preheat oven to 450 degrees F. Line 2 large rimmed baking sheets with foil and spray the foil 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 eggplant chips in the preheated oven for 10 minutes.
- Remove from the oven, turn the eggplant slices to the other side, and bake 10 more minutes, until browned and crispy. Watch them carefully after 5 minutes to make sure they don't burn.
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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, Reader's Digest, and Better Homes and Gardens.