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Keto Eggplant Chips with Herbs and Olive Oil
A low-carb and keto-friendly alternative to potato chips using eggplant.
Course
Snack
Cuisine
Ketogenic, Low Carb
Keyword
eggplant chips
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Passive time
1
hour
hour
Total Time
1
hour
hour
30
minutes
minutes
Servings
3
Calories
82
kcal
Author
Tanya K.
Ingredients
1
eggplant
medium, unpeeled, cut in thin slices
1
tbsp
olive oil
¼
tsp
cayenne pepper
¼
tsp
oregano
¼
tsp
dried dill
½
tsp
paprika
salt
a pinch
¼
tsp
black pepper
US Customary
-
Metric
Instructions
Sliver the eggplants into thin strips, about ¼ cm thick.
Arrange the slices on a plate and season with salt. Put aside for one hour and regularly drain any unnecessary liquids.
Preheat your available oven at 200°C (around 390 F).
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.
Leave in the oven until crispy. This can take about 20 minutes.
Best enjoyed while crispy.
Nutrition
Calories:
82
kcal
|
Carbohydrates:
9
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Sodium:
4
mg
|
Potassium:
350
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
285
IU
|
Vitamin C:
3.4
mg
|
Calcium:
14
mg
|
Iron:
0.4
mg