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.
- 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
- 2–3 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
Find it online: https://www.wellnesswarrior.org/keto-eggplant-chips/