Crisp Eggplant Chips with Smoky Seasoning

By November 3, 2018

Crisp Eggplant Chips #keto #paleo #vegan

Thinly sliced eggplant rounds sprinkled with homemade smoky seasoning and slow roasted until crisp.

Who knew that sprinkling eggplant with seasoning and slow roasting for an hour would create such a delicious (healthy) snack? I sure didn’t.

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Normally, I make homemade chips with organic butternut squash or sweet potato but; with Summer right around the corner, they’re a bit harder to come by.

I saw eggplant at the the grocery store yesterday morning as I was shopping for homemade chip ingredients and thought, “what the heck. It could totally work!”. I bought it, made these, loved them and now here they are, for you!.

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When I eat chips, I eat chips. I’m not a handful serving kind of gal. What’s great about these eggplant chips is that one 150 calorie serving is an ENTIRE eggplant.

I am not one for counting calories – they are so deceiving. 45 M&M candies are 150 calories, too. These chips are a way better use of 150 calories than M&Ms. That much is true.

Set aside the late-night processed things and enjoy these eggplant chips with me!

Mangia mangia!

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4.3 from 7 reviews
Crisp Eggplant Chips with Smoky Seasoning
Recipe type: Vegan, Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 2
Thinly sliced eggplant rounds sprinkled with homemade smoky seasoning and slow roasted until crisp.
  • ½ tablespoons smoked paprika
  • ½ tablespoons garlic powder
  • 1 teaspoons dried oregano leaves
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon ground turmeric
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon dried ground sage
  • ¼ teaspoon sea salt
  • Pinch cayenne pepper
  1. Preheat oven to 250F and set aside 4 large cookie sheets.
  2. Slice the eggplant using a mandolin slicer or a sharp knife. The slices should be as thin as a potato chip.
  3. Place completed slices on cookie sheets. Once all slices are on the sheets, spray with coconut oil or avocado oil spray on one side. Then, sprinkle each slice with seasoning.
  4. Once complete, flip over each eggplant slice and repeat with a spray and season.
  5. Place in the oven to bake for 50-60 minutes, depending on how thin you sliced them. If you make them too thick, they can take upwards of 2 hours to complete.

View nutrition information (once on page, scroll down)

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For the seasoning, I used my recipe for The Best Hashbrown Seasoning Ever, only I added turmeric at the suggestion of Healthful Pursuit reader, Liz. Thanks for the tip, Liz!

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It’s important that the eggplants are sliced as thinly as possible. I accidentally sliced a couple too thick and they took over 2 hours to crisp up!

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You don’t need too much seasoning on the slices, just a light dust on both sides is perfect.

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To prevent chips from going soft, store wrapped in parchment paper. If you have a food dehydrator, you could also dehydrate the chips at 140F for 8-10 hours.

This entry was tagged: chips, eggplant, healthy snack, snack

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