Eggplant Chips

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 124kcal

1/2 Tablespoon Swerve or Lakanto (see sweetener notes below) if not low carb, you can use 1 Tablespoon Honey
1 1/2 Teaspoon Paprika
1 1/2 Teaspoon Chili
1 Teaspoon Garlic Powder
1 Teaspoon Kosher Salt
1/2 Teaspoon Pepper

Preheat oven to 350 F and line a baking sheet with parchment paper.
Slice chinese eggplants (2) using a mandolin, or as thinly and evenly as possible using a sharp knife - slices should be around 3" thick.
Toss eggplant in a colander and sprinkle with salt. Allow the eggplant to sit for 15 minutes, then rinse off with water.
Place eggplant in paper towels and gently dab off water.
Place as a single layer on prepared baking sheet.
In a small bowl, mix together the oil and seasoning (either BBQ or plain) together.
Use a brush to brush the top of the eggplant slices in seasoning.
Bake eggplant in preheated oven until the edges are slightly crispy, about 16-20 minutes. Keep in mind, the chips will continue to crisp as they cool. If they are too soft after 10 minutes, place them back in the oven until crisped to your liking. Enjoy!

Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
Nutritional information will vary depending on the size of your eggplant. The easiest way to calculate is the divide this recipe into 4 servings:

Delicious recipe from Lindsey Hyland // www.thelittlepine.com