Ingredients
Equipment
Method
Step 1: Slice the Eggplant
- 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.
Step 2: Remove Moisture
- 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.
Step 3: Season the Eggplant
- 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.
Step 4: Arrange on Baking Sheet
- Line a baking sheet with parchment paper.
- Place the slices in a single layer without overlapping.
- Overlapping slices will steam instead of crisp.
Step 5: Bake
- 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.
Step 6: Air Fryer Option
- 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.
Step 7: Cool and Serve
- 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