Crispy Keto Eggplant Chips: The Perfect Low-Carb Snack

If you’ve ever craved something crunchy while sticking to a low-carb diet, this recipe for keto eggplant chips will be your new best friend. They’re light, crispy, and packed with flavor, making them the perfect snack for movie nights, party platters, or even as a side dish to your favorite keto meal. The best part? They’re super easy to make with just a handful of ingredients.

Forget about reaching for store-bought chips loaded with preservatives and sneaky carbs—these eggplant chips are about to change your snack game completely.

Why Eggplant?

Eggplants are one of those veggies people either love or skip over entirely at the store. But they’re a hidden gem, especially if you’re on a keto or low-carb diet. Here’s why:

  • Low in carbs: A cup of sliced eggplant has just about 4 grams of net carbs.
  • High in fiber: This helps keep you full, which is a lifesaver when you’re trying to resist carb cravings.
  • Versatile: Eggplants take on the flavor of whatever you season them with, making them ideal for chips.

Plus, they’re loaded with nutrients like vitamins C, K, and B6, along with potassium, magnesium, and antioxidants. Basically, they’re not just tasty—they’re good for you too.

The Secret to Perfectly Crispy Eggplant Chips

The key to getting these chips nice and crunchy is removing as much moisture as possible before baking. Eggplants are naturally watery, which can make them soggy if you skip this step. Don’t worry, though—it’s simple and quick. A little prep work makes all the difference.

Ingredients You’ll Need

This recipe keeps things simple. You don’t need fancy tools or hard-to-find ingredients:

  • 1 medium eggplant
  • 2–3 tablespoons of olive oil (or avocado oil)
  • ½ teaspoon of garlic powder
  • ½ teaspoon of smoked paprika (optional, but adds a nice smoky kick)
  • Salt, to taste
  • Optional: grated Parmesan or nutritional yeast for extra flavor

That’s it! These are pantry staples you probably already have, which makes this recipe even easier.

Step-by-Step Instructions

1. Prep the Eggplant

Start by washing the eggplant and slicing it into thin rounds. Aim for about ⅛ to ¼ inch thick. If you have a mandoline slicer, this is the perfect time to use it for consistent thickness. Even slices mean even cooking, so no chip gets left behind!

2. Remove the Moisture

Lay the slices on a clean kitchen towel or some paper towels. Sprinkle a bit of salt over them and let them sit for about 20–30 minutes. You’ll notice beads of water forming on the surface—this is exactly what you want.

After they’ve had time to sweat, pat them dry with another towel or paper towel. This step helps ensure your chips turn out crispy, not soggy.

3. Season the Chips

In a mixing bowl, toss the eggplant slices with olive oil, garlic powder, smoked paprika (if using), and a little salt. If you’re adding Parmesan or nutritional yeast, sprinkle it on now. Make sure every slice is coated evenly.

4. Arrange on a Baking Sheet

Line a baking sheet with parchment paper (this helps prevent sticking). Arrange the eggplant slices in a single layer. Overlapping is a no-go—it’ll cause them to steam instead of crisp up.

5. Bake to Perfection

Preheat your oven to 250°F (120°C). Low and slow is the way to go with these chips. Bake the slices for about 60–90 minutes, flipping them halfway through. Keep an eye on them toward the end—once they’re golden and crispy, they’re done.

Pro tip: If you want extra crispiness, you can use an air fryer. Set it to 250°F and cook the chips in batches for about 15–20 minutes.

6. Cool and Enjoy

Let the chips cool completely before serving. They’ll crisp up even more as they cool, so resist the temptation to dig in right away.

Flavor Variations

While the basic recipe is delicious, you can easily switch up the flavors to keep things interesting:

  • Spicy: Add a pinch of cayenne or chili powder.
  • Herby: Sprinkle dried oregano, basil, or rosemary before baking.
  • Cheesy: Use shredded mozzarella or a keto-friendly cheese blend for an extra indulgent snack.

The possibilities are endless. Feel free to get creative and make these chips your own.

Serving Suggestions

These keto eggplant chips are super versatile. Here are a few ideas for how to enjoy them:

  • With a dip: Pair them with guacamole, ranch dressing, or a low-carb marinara sauce.
  • As a side dish: Serve alongside grilled chicken, steak, or fish.
  • On their own: They’re flavorful enough to enjoy solo when you need a quick snack.

Storage Tips

If you have leftovers (unlikely, but it’s possible), store them in an airtight container at room temperature for up to 2–3 days. If they lose some of their crunch, you can pop them back in the oven for a few minutes to crisp them up again.

Why These Chips Are Perfect for Keto

Staying on track with keto can be hard, especially when it feels like all the best snacks are off-limits. These eggplant chips are the ultimate solution. They’re:

  • Low in carbs: No need to worry about ruining your macros.
  • Satisfying: The crunch factor is real.
  • Customizable: Whether you like them spicy, cheesy, or herby, you can make them just how you like.

Plus, they’re a lot healthier than traditional chips, so you can munch away without the guilt.

A Quick Story

I first made these keto eggplant chips on a whim after staring at a lonely eggplant in my fridge. I wasn’t expecting much, but after one bite, I was hooked. My husband, who’s usually skeptical of anything “keto,” polished off half the batch in one sitting. Now, they’ve become a weekly staple in our house. Even my kids love them, which is saying something because, let’s face it, kids are brutally honest.

Conclusion

If you’re looking for a low-carb snack that’s easy, delicious, and good for you, these keto eggplant chips are a must-try. They’re proof that healthy eating doesn’t have to be boring or complicated. So grab an eggplant, fire up the oven, and get ready to enjoy a snack that’s crispy, flavorful, and totally keto-friendly.

Happy snacking!

Print

Crispy Keto Eggplant Chips Recipe

Crispy keto eggplant chips are a healthy, low-carb snack perfect for satisfying your crunch cravings. Easy to make with just a few ingredients, they’re ideal for dipping, snacking, or serving as a side dish.

  • Author: Jane Summerfield
  • Prep Time: 10 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: Keto, Low-Carb
  • Diet: Gluten Free

Ingredients

Scale
  • 1 medium eggplant
  • 23 tablespoons olive oil (or avocado oil)
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • Salt, to taste
  • Optional: grated Parmesan or nutritional yeast

Instructions

  • Wash the eggplant and slice into thin rounds (⅛–¼ inch thick). Use a mandoline for even slices if possible.
  • Lay the slices on paper towels and sprinkle with salt. Let sit for 20–30 minutes to remove excess moisture. Pat dry with another paper towel.
  • Preheat the oven to 250°F (120°C).
  • Toss the eggplant slices in a bowl with olive oil, garlic powder, smoked paprika, and salt. Add Parmesan or nutritional yeast if desired.
  • Arrange slices on a parchment-lined baking sheet in a single layer, avoiding overlap.
  • Bake for 60–90 minutes, flipping halfway, until golden and crispy.
  • Let cool completely to allow the chips to crisp up further before serving.

Notes

  • For extra crunch, use an air fryer set at 250°F and cook in batches for 15–20 minutes.
  • Store leftovers in an airtight container at room temperature for up to 2–3 days. Re-crisp in the oven if needed.
  • Customize with your favorite seasonings like chili powder, oregano, or shredded cheese.

Nutrition

  • Serving Size: 10 chips
  • Calories: 80 Sugar: 2g Sodium: 150mg Fat: 6g Saturated Fat: 1g Unsaturated Fat: 5g Trans Fat: 0g Carbohydrates: 5g Fiber: 2g Protein: 1g Cholesterol: 0mg

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