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June 12, 2014 by Leanne Vogel November 3, 2018
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!
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.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.