Add to Collection
Go to Collections
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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
- 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
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.
Calories: 100kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Sodium: 287mg | Fiber: 6g