Crisp Eggplant Chips with Smoky Seasoning

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

Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 2

Ingredients

Seasoning

  • ½ tablespoon smoked paprika
  • ½ tablespoon garlic powder
  • 1 teaspoon 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

Instructions

  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.
  4. Then, sprinkle each slice with seasoning.
  5. Once complete, flip over each eggplant slice and repeat with a spray and season.
  6. 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.

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Nutrition Information Per Serving

  • Calories: 155
  • Calories from Fat: 16
  • Total Fat: 1.8
  • Sodium: 250 mg
  • Carbs: 35.8 g
  • Dietary Fiber: 20.3 g
  • Net Carbs: 15.5 g
  • Sugars: 13.7 g
  • Protein: 6.2 g