Eggplant Chips with Smoked Paprika

Crispy, savory, and delightfully smoky, these eggplant chips with smoked paprika are the perfect keto-friendly snack to satisfy your crunch cravings.

Course Snacks

Cuisine American

Keyword eggplant chips, Eggplant Recipes, Healthy Snacks, keto snacks, low carb chips, smoked paprika

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 120kcal

Equipment

Mandoline slicer
2 baking sheets
Parchment paper
Small bowl
Large Bowl

Ingredients

1 large eggplant (approximately 1 lb or 450g)
2 tbsp olive oil (30ml)
1 tsp smoked paprika (2g)
½ tsp garlic powder (1g)
½ tsp salt (2g)
¼ tsp black pepper (0.5g)

Instructions

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Rinse the eggplant and trim off the ends. Slice the eggplant into thin rounds, about 1/8 inch (3mm) thick, using a mandoline slicer for consistency.
In a small bowl, mix together the olive oil, smoked paprika, garlic powder, salt, and black pepper.
Place the eggplant slices in a large bowl and drizzle with the seasoned olive oil mixture. Gently toss until each slice is evenly coated.
Arrange the eggplant slices in a single layer on the prepared baking sheets, ensuring they do not overlap.
Bake in the preheated oven for 10 minutes, then flip each chip and continue baking for another 10-15 minutes, or until the chips are golden and crisp.
Remove from the oven and allow the chips to cool on the baking sheets for 5 minutes; they will continue to crisp up as they cool.
Serve immediately or store in an airtight container for up to 3 days.

Notes

For extra flavor, try adding a sprinkle of nutritional yeast on top of the chips before baking.

Adjust the thickness of your chips to suit your preference; thinner slices will be more delicate and crispier, while thicker slices will have a chewier texture.

Keep a close eye on the chips during the final minutes of baking to prevent burning.

Nutrition