Spicy Eggplant Chips Recipe

I was pleasantly surprised by this eggplant chips recipe. I didn’t think I would like them as much as I did and now I am so glad that I made them.

The family keeps asking for more and they can be seasoned to fit any mood that strikes.

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These are healthy, crispy, delicious and make a great canvas for dip. Or…you can just eat them plain.

🥘 Ingredients:

• 1 Eggplant Medium- about 1 lb

Make sure your eggplant is firm and dark purple for the best eggplant chips results.

• 1/4 cup olive oil

You can skip the oil but the spices won’t stick without it.

• 1/2 tsp salt

I know that this doesn’t seem like much salt. But, cone the chips dehydrate and shrink this will be a good amount of salt. If you add much more they are going to be very salty.

• 1/4 tsp cayenne pepper *less if you don’t want spicy chips

You don’t have to include this ingredient but if you were ever a spicy (hot cheeto) fan before going low carb…you’re going to want to use this.

• 1/4 tsp paprika
• 1/4 tsp garlic powder

The spices are suggestions and make the chips really tasty but feel free to experiment.

👩🏽‍🍳 How to make the crispy chips:

There are a couple of different methods to making these eggplant chips. I prefer the dehydration method listed in the recipe card because it gives the best results. But, you can make them faster and I’ll include those as well.

• Pre-heat oven to 150F (66C)

I have made these chips in my oven on the convection setting at 150F on a baking sheet with a bake-able rack like this, and in my Ninja Foodi on the dehydrate option.

They both came out about the same. There were pro’s and cons to doing it each way.

I could make more at once in my oven but it heated up the kitchen. The Ninja Foodi doesn’t heat up the kitchen but I couldn’t make as many chips as my family wanted (a double batch) and they snarfed them up right away.

You can make these n about 4 hours @ 225 in the oven, flipping them half way through.

Although I really recommend making them as stated because they NEVER burn and are perfectly crispy every time.

• Slice eggplant into thin 1/4 inch slices.

 A medium 1 pound eggplant should make about 24 slices.

• Mix oil and spices. Toss in a bowl with you eggplant spices or brush each slice with oil. Either way works well.

I just toss mine with the oil and spices but Thom…loves consistency and evenness.

If this is you, just spread the oil and spices onto the eggplant chips with a brush before baking.

• Place on a baking sheet with an oiled bake-able rack in rows. Do not overlap. Let dehydrate for 6 hours or until crispy.
  

I know that this is a long time. I usually make mine in the morning or leave them on “dehydrate” in the Ninja Foodi overnight.

But, this time is totally hands off and WORTH it.

That’s all I have to say about these tasty, crunchy eggplant chips!

I hope that you love them as much as we do and let us know about any awesome additions or spices you used in the comments below!

Tata friends!

Brandy

More Low Carb Recipes to Love:

• Low Carb Tabouli
• Bacon Guacamole
• Spinach Dip Supreme
• Ranch Dip
• Easy Baked Keto Tortilla Chips

The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.