Crisp Eggplant Chips with Smoky Seasoning

Crisp Eggplant Chips #keto #paleo #veganThinly 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.

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.

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  1. These were perfect for my nachos base – I just barely had any left after munching on them straight out of the oven. This spice combination is also amazing!

    • Nice! I was thinking about trying these for nachos. Glad to know it works

  2. I plan on trying these in my dehydrator, has anyone tried them? I’m not a fan of the eggplant texture, normally, but get them in my CSA box so I’m trying to find ways to eat them that aren’t hiding them!

    • I’m sure they’d be great in a dehydrator! Let us know how it goes if you try it :)

  3. I made tasty crisps in the grill (on high) for 15-20 mins with fairly thin sliced half boiled potatoes, sweet potatoes and fresh aubergines coated in a small amount of olive oil and flour and it came out nice and crispy. I would recommend this if you are quite impatient and would want them quicker ;) Hope this helps
    also the seasoning was a sprinkle of sugar (not for the sweet potatoes), salt, dried herbs, cumin, paprika (for color) and black pepper. This worked really well!

    • It can just be very oily if you deep fry them. Not the healthiest option but it does work :)

      • dehydrate then in the oven at 170 for about 5 hours with the oven door open just a bit with a wooden spoon. So crunchy and delicious, They went in my kids lunch :) seasoned them with sea salt and pepper and sprayed them with coconut oil. I will never see eggplant the same way.