Print Recipe
Eggplant Chips with Herbs and Olive Oil
Eggplant Chips Recipe
Votes: 8
Rating: 4.25
You:
Rate this recipe!
Course Snack
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 60 minutes
Servings
Ingredients
Course Snack
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 60 minutes
Servings
Ingredients
Eggplant Chips Recipe
Votes: 8
Rating: 4.25
You:
Rate this recipe!
Instructions
  1. Sliver the eggplants into thin strips, about ¼ cm thick.
    eggplant slices
  2. Arrange the slices on a plate and season with salt. Put aside for one hour and regularly drain any unnecessary liquids.
  3. Preheat your available oven at 200°C.
  4. Transfer the slices on a baking sheet and season both sides with more herbs. Drizzle the olive oil onto both sides of the slices as well.
    eggplant fries
  5. Leave in the oven until crispy. This can take about 20 minutes.
  6. Best enjoyed while crispy.
    Eggplant Chips Recipe
Recipe Notes

Macros (per serving): Calories: 86 kcal – Fat: 4.94 g – Net carbs: 4.44 g (total carbs: 10.84 g, fiber: 6.4 g) – Protein: 1.94 g

It’s important to let the salted eggplant slices sit for approx. 1 hour, as this lets them dry out before baking. Otherwise they might turn out soft instead of crispy. In addition to that, the slices need to be thin, otherwise you’ll need to bake them for longer. Each one of the herbs is optional and you can either skip it or replace with another one, according to your preferences (you can, for example, add powdered garlic or onion). You can also add grated parmesan – in order to do so, sprinkle it on top of the eggplants around 3-4 minutes before taking them out of the oven.