Eggplant Chips

These baked eggplant chips are low carb, crispy, crunchy, salty, smoky, hearty, and every bit as delicious as its boring been-there-done-that potato chip counterpart!

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Eggplant Chips

Eggplant chips are the chips even eggplant haters can’t say no to…

Because we all have a friend who’s lunchtime catchphrase is “I don’t know…I guess it’s the texture, I think.”

Eggplant is one of those versatile and flavor-absorbing ingredients that often falls victim to such texture discrimination, so I’m thrilled to finally bring you a solution to the funky-texture issue once and for all…

Chinese eggplant chips.

I know what you’re thinking—and yes! It’s totally possible to make eggplant chips low carb, crispy, crunchy, salty, smoky, hearty, and every bit as pleasing as its boring been-there-done-that potato counterpart.

These chips might even make an eggplant fan out of your picky-eating friends and family, can you imagine?

You can make these effortless eggplant chips vegan, ketogenic, paleo, low carb, and terrific-tasting! How, you may ask? Well read on, my friend!

freshly sliced eggpant chips

My favorite part about these chips (besides the crisp and the beautiful flavors, of course)  is that they satisfy every single dietary regulation I can think of.

Low carb? Check. Paleo? Check. Vegan? Check.

(Note: This recipe sweetens the low carb eggplant with erythritol or honey—use whichever fits with you dietary guidelines.)

According to many keto websites, eggplant is a preferred vegetable—1 cup cubed contains only 4.82 grams of carbs, 2.5 grams of which are fiber.

Which is a total score! Some of the most delicious veggie chips aren’t made with keto-approved vegetables—veggies you wouldn’t expect like beet chips and parsnip chips.

Paleo is much easier to accommodate in the healthy chips world—from cassava chips to plantain chips, enjoy! For this recipe, using honey (instead of erythritol) will produce eggplant chips paleo, and are sure to please any caveman that crosses their path!

Mmmmm… me like crunchy.


How to Make Eggplant Chips

This process takes a careful hand, a little know-how, and the right kitchen tool: a mandolin slicer.

It’s almost impossible to cut eggplant into sufficiently thin and even slices with a sharp knife, which will leave your chips soggy in places and burnt around the outsides—a total chip-no-no.

If you need to use a knife, try to channel your inner top-chef and slice your eggplant as thin and even as you can possibly manage (without shearing off a fingertip, please!)

Once you’ve got your slices down, you have two options…

1. The quick route which will make the chips less crisps but save you 30 minutes.

2. The long route, which will result in crisper, less bitter chips.

Option number one is easy. Place your slices on a baking sheet lined with parchment paper. Then using a brush, coat the slices with the oil and seasoning comb, and pop in the oven!

In no time you’ll be snacking on deliciously flavorful low carb chips.

Option number two requires a few extra steps. This is because eggplant naturally contains a lot of water, which may prevent it from getting crispy…

Baked eggplant chips on cooling rack with black background

How do You Make Eggplant Crispy

You must “sweat” the flesh of vegetable—which can easily be done by sprinkling a generous amount of salt on a freshly cut edge, helping to pull the veggie’s water to the surface. Then you’ll rinse off the salt and pat out as much of the moisture as you can.

Now, how long do you allow the low carb vegetable to sweat?

Traditionally, this process is done for 30 minutes on each side—but most recipes require much thicker slices than these chips—so I went with: 15 minutes on each side.

It gave my chips the perfect amount of crisp-y-ness!


Can You Dehydrate Eggplant?

Yes, you can dehydrate eggplant, however, if you’re trying to achieve a crispy chip, this isn’t the way to do it.

I was very disappointed in the chewy eggplant chips my dehydrator produced—but if that’s what you’re looking for, then the dehydrator may be your tool!

Eggplant chips airfryer recipes and eggplant chips dehydrator recipes are temptingly quick and bouncing bountifully around the world-wide web—but I prefer the tried-and-true oven bake that allows the delicious added flavors like paprika, garlic powder, chili, and honey to marinate fully with your fried eggplant chips.

But don’t be afraid to try it out! These chips are so easy to make, you’ll have nothing at all to lose.

Eggplant Chips overhead after cooked

Low Carb Snacks           

I can never compile too many easy recipes for low carb snacks featuring delicious, fresh vegetables, and this one has quickly risen to the top of my favorite go-to low carb snacks list.

Eggplant is one of the heartiest low carb vegetables to work with, and the consistency is delightfully similar to a high carb/low fiber potato when sliced thinly enough and cooked correctly.


Low Carb Chips

Low carb chips come in every taste and variety, so sample around and find the low carb crackers that speak to you and your taste buds—my personal favorite are parmesan crisps <3

I’m currently testing our every kind of veggie chip recipe imaginable, so keep checking back as my recipe box for chips continue to increase!

Low carb vegetarian recipes seem to be few and far between, and this crispy eggplant is one of the very best vegetarian low carb appetizers and snacks around.


Grab your mandolin slicer, pull out a baking sheet, and preheat your oven, and in no time at all you’ll be enjoying your new favorite homemade veggie chip.

Ready to get started?

Without further ado, allow me to introduce my tried-and-true low carb Chinese eggplant chips!

Eggplant chips with eggplants in the background
5 from 1 vote
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Eggplant Chips

These baked eggplant chips are low carb, crispy, crunchy, salty, smoky, hearty, and every bit as delicious as its boring been-there-done-that potato chip counterpart!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 48 kcal


  • 2 Chinese Eggplants, you want something narrow enough to fit on the surface of the mandolin
  • 2 Tablespoon Olive Oil,
  • 1/2 Tablespoon Erythritol, if not low carb, you can use 1 Tablespoon Honey
  • Teaspoon Paprika,
  • Teaspoon Chili,
  • 1 Teaspoon Garlic Powder,
  • 1 Teaspoon Salt,
  • ½ Teaspoon Pepper,


  1. Preheat oven to 350°
  2. Rinse the eggplant thoroughly, making sure to get anything off the surface
  3. Slice the eggplant using a mandolin, or as thinly and evenly as possible using a sharp knife - slices should be around 1/8" thick — Skip to step 8 if you want to save some time, and don't mind your chips being a little less crisp. 

  4. Spread eggplant slices in a single layer on paper towels.
  5. Sprinkle with salt and let it sit for about 15 minutes. This will allow the eggplant to “sweat” and release the moisture, which gives the chips that “crunch” factor
  6. Pat dry, then flip and repeat on the other side
  7. Rinse the eggplant and pat dry with towels. 

  8. Place as a single layer on a baking sheet lined with parchment paper.

  9. In a small bowl, mix together to seasoning—oil, erythritol, paprika, chili, garlic powder, salt and pepper
  10. Using a brush, brush the top of the eggplant so each slice gets a nice coat
  11. Bake until the edges are slightly crispy, about 18-20 minutes, or when the chips are nice and crispy. Keep in mind, the chips may crisp up a little more as they cool.
  12. Let the chips sit for a few minutes. If they still seem too soft, place them back in the oven and bake for 2 minutes at a time, until they’re cooked to your liking.
  13. Enjoy!

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Nutritional Information

Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.

Nutrition Facts
Eggplant Chips
Amount Per Serving
Calories 48 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 292mg 12%
Potassium 144mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Vitamin A 4.1%
Vitamin C 3.2%
Calcium 0.5%
Iron 1.2%
* Percent Daily Values are based on a 2000 calorie diet.

Eggplant, honey, and chili—oh my!

The bold, fresh, inspired flavors bursting from these chips may be instantly habit-forming, so I apologize in advance for any rehab costs that may ensue as a result of this new recipe. The good news is, no matter what diet you’re following, these fabulous chips will follow right along with you.

Who knew eggplant could be so crisp, so satisfying, and so extremely craveable?

Thank you dearly for tuning in to my beloved eggplant chip recipe, and I hope it will make an eggplant fan out of you and your loved ones!


  1. Kathleen

    These are really delicious!

    • Lindsey

      Thanks Kathleen! SO glad you enjoyed them <3

  2. Jennifer

    I might try the short version using an elevated cooling rack to see if I can get the air-fry effect. I love eggplant, and I would never have thought to make chips. Thanks!

    • Lindsey

      Hi Jennifer! Let me know how that turns out 🙂 I LOVE eggplant as well, and honestly really loved the chips even when they were less crisp— all about that seasoning right?!


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Content found on the Little Pine is meant for entertainment purposes only. We are not dietitians, nutritionists, or medical professionals. The information we share is based on facts, research, and experiences, and is not intended to diagnose, prevent, treat or cure any disease. Please refer to your doctor.