These tasty chips are ready in about 30 minutes. They are very easy to make, and they’re great on their own or with various dips. Almost anyone on the low-carb diet will tell you that they miss crunchy snacks. You know - the processed snacks that got us into trouble in the first place! But the good news is there’s no need to feel deprived. Crispy, savory, and delicious, these homemade chips make an excellent snack that satisfies that “crunchy/salty” craving. I make them often because my entire family enjoys them.
Recipe Card
Olive oil spray: I love cooking with this delicious oil, but if you prefer an oil with a higher smoke point, you can use avocado oil. Eggplants: It’s best to use small, elongated Japanese eggplants in this recipe. I leave them unpeeled. To season: Kosher salt, black pepper, and garlic powder.
Your first step is to slice the eggplants thinly. You can leave the peel on. Use a sharp knife to slice them - their peel tends to resist cutting. Arrange the eggplant slices in a single layer on two baking sheets. Spray them with olive oil and sprinkle them with the seasonings. Bake the chips until browned and crispy, for 10-15 minutes per side at 450°F. Serve immediately. Another trick is to cut the chips VERY thinly and spray them liberally with olive oil. Then, bake them in a hot oven. They crisp a little better if you line the baking sheets with nonstick foil instead of parchment. I made them both ways, and the difference isn’t huge, but there’s a slight difference. Not all of them will crisp up at the same time, so you might want to check periodically (every 5 minutes), remove the ones that are ready onto a plate, and keep baking the rest. Keep in mind that even after all these efforts, homemade vegetable chips that you bake in your oven will not be as crispy as commercial ones.
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