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.
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!.
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!
- 2 eggplants, sliced thin
- Coconut oil spray or avocado oil spray
- 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
- Preheat oven to 250F and set aside 4 large cookie sheets.
- Slice the eggplant using a mandolin slicer or a sharp knife. The slices should be as thin as a potato chip.
- 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.
- Once complete, flip over each eggplant slice and repeat with a spray and season.
- 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)
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!
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!
You don’t need too much seasoning on the slices, just a light dust on both sides is perfect.
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.