Crisp Eggplant Chips with Smoky Seasoning
June 12, 2014 by
Leanne Vogel
November 2, 2018
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
- 2 eggplants, sliced thin
- Coconut oil spray or avocado oil spray
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
- 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.
Nutrition Information Per Serving
Calories:
155
Calories from Fat:
16.2
Total Fat:
1.8 g
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
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
