Keto Eggplant Chips are a delicious, low-carb alternative to traditional potato chips—crispy, savory, and perfect for snacking without guilt. Made from thinly sliced eggplant seasoned with olive oil, salt, and herbs, these chips bake (or air fry) to a perfectly crisp texture that satisfies cravings for crunchy snacks. They are keto-friendly, gluten-free, vegan, and incredibly easy to prepare with just a handful of ingredients.
Eggplant is an excellent choice for keto recipes because it’s naturally low in carbohydrates, high in fiber, and rich in antioxidants. Although eggplant has a soft texture when cooked normally, thin slicing and proper dehydration or baking turn it into a chip-like snack that is addictive and satisfying. With minimal ingredients and simple preparation, Keto Eggplant Chips offer a nutritious alternative to store-bought snacks filled with unhealthy oils and preservatives.
This recipe is extremely versatile. You can customize the flavor by adding garlic powder, paprika, Italian seasoning, chili flakes, Parmesan cheese, or even ranch seasoning. The chips can be enjoyed on their own, paired with dips like guacamole, spinach dip, or garlic aioli, or served as a crunchy topping for salads and soups. Whether you need a snack for movie night, a keto-friendly appetizer, or a meal prep item, Keto Eggplant Chips fit the bill perfectly.
The key to making crispy eggplant chips lies in slicing the eggplant thinly, salting it properly to draw out moisture, and baking it slowly to allow even crisping. This article will walk you through each step in detail so that you can achieve perfect results every time—no soggy or uneven chips!
Ingredients
Equipment
Method
- Wash and dry the eggplants.
- Using a mandoline slicer or sharp knife, cut them into thin slices (⅛ inch or thinner).
- Uniform slices ensure even cooking and crisping.
- Lay the slices on a baking sheet or flat surface.
- Sprinkle 1 teaspoon of salt evenly over the slices.
- Let them sit for 15–20 minutes.
- You will notice beads of moisture forming on the surface.
- Pat the slices dry using a clean kitchen towel or paper towels.
- Removing this moisture is essential for achieving crispy chips.
- Transfer the slices to a large bowl.
- Drizzle olive oil over them.
- Add black pepper, garlic powder, paprika, and any additional seasonings you prefer.
- Toss gently to evenly coat each slice without breaking them.
- Line a baking sheet with parchment paper.
- Place the slices in a single layer without overlapping.
- Overlapping slices will steam instead of crisp.
- Preheat oven to 250°F (120°C) for slow, even cooking.
- Bake for 1.5 to 2 hours, flipping halfway through.
- Chips should be golden and crisp but not burnt.
- Remove from oven when edges are crispy and centers feel firm.
- If using an air fryer:
- Preheat air fryer to 300°F (150°C).
- Place slices in a single layer (cook in batches).
- Air fry for 15–20 minutes, flipping halfway.
- Check frequently near the end to prevent burning.
- Transfer chips to a cooling rack.
- This helps air circulate and finish crisping.
- Once cooled, enjoy immediately or store for later.
Notes
Nutritional Facts and Total Calories
(Per serving; based on 4 servings)- Calories: 85
- Fat: 5g
- Protein: 1g
- Total Carbs: 7g
- Net Carbs: 4g
- Fiber: 3g
Keto Eggplant Chips
Ingredient Notes
(Detailed explanation of each ingredient and why it’s important)
Eggplants
Eggplants are the base of this recipe. Choose firm eggplants with glossy skin. Medium-sized eggplants are ideal because they yield more uniform slices. Larger eggplants may have more seeds and moisture, affecting texture. Eggplant has an absorbent texture that soaks up seasonings well and becomes incredibly crispy when sliced thin and dehydrated or baked slowly.
Olive Oil
Olive oil provides healthy fats and helps the eggplant slices crisp up in the oven. Use extra-virgin olive oil for the best flavor. You can substitute avocado oil or melted coconut oil if preferred. A little oil goes a long way—too much can make chips greasy.
Salt (to remove moisture)
Salt is used initially to draw moisture out of the eggplant slices. This step is essential because eggplants naturally contain a lot of water, which can cause sogginess. Salting helps achieve a crispier chip.
Seasoning Salt
After removing moisture, a smaller amount of salt is added back into the seasoning mix to enhance flavor without overwhelming the chips.
Black Pepper
Black pepper adds mild heat and depth to balance the vegetable’s neutral flavor. Freshly ground pepper tastes best.
Garlic Powder
Garlic powder adds savory aroma and flavor without adding moisture. It blends evenly across the slices and provides a stronger taste than fresh garlic in this recipe.
Paprika
Paprika adds color and a mild smoky or sweet flavor. Smoked paprika adds more intensity and pairs well with eggplant.
Optional Flavorings
- Parmesan cheese: adds crunch and umami flavor
- Chili flakes: adds heat
- Italian seasoning: adds herbiness
- Onion powder: enhances savory notes
These optional seasonings allow you to customize the chips to your taste.
Serving Instructions
Keto Eggplant Chips can be served:
- As a standalone snack
- With keto-friendly dips like
- Guacamole
- Ranch dressing
- Spinach dip
- Sour cream and onion dip
- Alongside burgers or sandwiches
- As a crunchy topping for:
- Salads
- Soups
- Casseroles
You can also serve them warm straight from the oven or cooled at room temperature.
For presentation, place the chips in a bowl lined with parchment or stack them on a wooden platter.
Tips
- Slice eggplant evenly to ensure uniform crispiness.
- Salt and pat dry thoroughly—this is crucial for crisp texture.
- Keep oven temperature low to avoid burning thin slices.
- Use parchment paper to prevent sticking.
- Avoid too much olive oil; it makes chips soggy.
- Store chips with a piece of paper towel to absorb moisture.
- For extra crispiness, sprinkle Parmesan before baking.
- To reduce bitterness, use younger, smaller eggplants.
- Add smoked paprika for a BBQ-style flavor.
Storage Information
Room Temperature
Store chips in an airtight container for 1–2 days.
Add a paper towel to absorb moisture and maintain crispness.
Refrigerator
Not recommended—refrigeration softens the chips.
Freezer
Freezing is not ideal, but if necessary:
- Freeze in a single layer
- Re-crisp in oven before eating
Reheating
- Oven: 250°F for 5–10 minutes
- Air fryer: 300°F for 5 minutes
- Avoid microwaving—it causes sogginess.
FAQs
1. Why are my eggplant chips soggy?
They may not have been sliced thinly, or moisture wasn’t removed properly. Salting and drying is essential.
2. Do eggplant chips taste like potato chips?
Not exactly, but they are crispy, savory, and satisfying—especially with the right seasonings.
3. Can I use zucchini instead of eggplant?
Yes, but zucchini has more moisture, so you’ll need to salt and dry it more thoroughly.
4. Can I make these chips without oil?
Yes, but they may not crisp as well and may taste slightly dry.
5. How do I prevent chips from burning?
Bake at a low temperature and check frequently in the last 20 minutes.
