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Eggplant chips baked with spices are an unexpected, healthier way to snack. Change it up using your favorite spice blends.
I come from snackers. No matter what, we always had a selection of snacks on hand — who else can relate?
Making my own snacks is something I like to do to cut costs, and homemade snacks are super easy.
We nearly always have something on hand that can be turned into a snack, like these eggplant chips.
Most people would automatically turn eggplants into baba ganoush if they want a snack, but baking up slices just like potato chips creates an utterly satisfying snack.
How to cut eggplant for chips
You do have to slice the eggplant thinly, which is the hardest part of the recipe.
If you’re using a mandoline, BE CAREFUL. Always use the guard it comes with and don’t force anything through.
Your food should glide through easily, and if you try too hard the eggplant or your fingers can slip right into that sharp blade.
If you prefer to avoid the situation, just slice the eggplant as thin as you can with a knife, and increase baking time as needed.
Cutting vegetables thinly does take practice. If your eggplant is too large to cut easily, slice it in half and make your chips half-moon shaped.
You do not need to peel the eggplant for chips.
What kind of eggplant should I use for chips?
Japanese eggplant, which are the longer, skinny variety, are great for making smaller chips.
If you like larger chips, use the bigger eggplant variety.
Keep in mind that the size of your chips will affect cooking time, as it can take longer for the larger chips to get crispy.
How to season eggplant chips
While people tend to pre-salt eggplant, it’s not needed for this recipe.
I seasoned these with a simple barbecue-style spice blend, but you can use any spice blend you like.
Basil and parmesan are a great combo to use, especially if you’re going to dip in a marinara sauce.
You could also use herbes de provence, or a curry blend. Basically, anything goes, but be sure to include salt in your mixture.
To make the seasoning adhere, we use an olive oil spray on each side of the chip before sprinkling on the seasoning.
You can brush on the oil if you prefer, but do not use too much. The eggplant will soak up the oil quickly and increase the cooking time.
How to store eggplant chips
Eggplant chips are best eaten as soon as they are made.
You can store them in a zip-top bag for up to 3 days, making sure they are completely cooled before storing.
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- 1 pound eggplant
- Olive oil spray
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon paprika
- Preheat oven to 275°F. Line 2 baking sheets with parchment paper or Silpat.
- Slice eggplant very thinly using a mandoline or knife. Arrange eggplant on baking sheets. Spray eggplant with olive oil.
- Mix together chili powder, cumin, garlic powder, oregano, paprika, and salt. Sprinkle over the eggplant.
- Flip slices, spray with olive oil, then sprinkle on seasoning. You may have leftover seasoning, depending on the size of your eggplant.
- Bake for 45-60 minutes, or until crisp, flipping halfway through cooking time.
- If you want to crisp the chips more, turn off oven and let cool with baking sheets inside.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…