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Eggplant Chips
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Eggplant Chips

Eggplant Chips, a tasty twist on chips! Enjoy these eggplant chips next you are craving something salty and delicious!
Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 2 people
Calories 249kcal
Author Lisa

Ingredients

  • 1 eggplant
  • 2 tbs salt or more if needed
  • 3 tbs olive oil
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika

Instructions

  • Line two baking sheet with parchment paper.
  • Slice eggplant into ⅛ inch slices. To get the eggplant sliced so thin I recommend using a mandolin or a food processor with the slicing blade on (I love my food processor!).
  • Lay the slices out so they aren’t touching on the baking sheets. Sprinkle the slices with salt and let it sit for 1 hr. The salt will draw out water, allowing them to get crispy!
  • After an hour, preheat the oven to 350°F.
  • Using a paper towel, blot the eggplant dry. Brush both sides of each chip with olive oil.
  • Mix together the chili powder, cumin, garlic powder, and paprika ( ¼ teaspoon chili powder, ¼ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon paprika)
  • Sprinkle one side of the chips with the spices and bake for at least 30 minutes, or until crispy.
  • Check every 10 minutes to make sure none are burning and to pull out any that are done early.
  • Enjoy!

Nutrition

Calories: 249kcal | Carbohydrates: 15g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Sodium: 6988mg | Potassium: 524mg | Fiber: 7g | Sugar: 8g | Vitamin A: 435IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 0.9mg