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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! #lowcarb #keto #vegan #vegetarian #paleo #glutenfree #healthy #recipe #baked #crispy #dehydrator #oven #roasted #eggplant #veggies #vegetables #lowcarbchips #chips #appetizers #veggiechips

Eggplant Chips

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 124kcal


  • 2 Chinese Eggplants 3" thick
  • 2 Tablespoon Mild Tasting Oil (see notes below)

Plain Version:

  • Salt
  • Pepper

BBQ Version:


  • 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:


Calories: 124kcal | Total Carbohydrates: 15g | Protein: 3g | Fat: 8g | Sodium: 587mg | Fiber: 7g | Sugar: 8g | Net Carbs: 8g

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