eggplant chips.

Salty. Crunchy. Dippable. stylized eggplant

Do these sound anything like your snack-y cravings? Does it always feel like the foods that meet these criteria aren't really the best option? I'm with you -- they tend to be packaged, processed, and full of junk we don't need. Luckily, we can choose to create snacks at home.

Enter: homemade eggplant chips! These make a delicious alternative to packaged potato chips. They're a great way to work some extra veggies into your life without all of those less-than-good-for-us trans fats and preservatives.

I am always recommending that clients - especially new parents seeking healthy options for their little ones - have snacks on that hand that more closely approximate food we'd eat at meal times, rather than food we'd have at a movie theatre. Real food will always be the better fuel for the body, because we can actually derive some useable energy and body-supporting nutrients (rather than engineered tastes that promote food addiction and cravings, unstable blood sugar, and fatigue). Who says snack food has to come in a bag? Whip up a batch of these and keep them on hand for your next snack attack. Chances are you'll need less of them to feel satisfied -- and your body will thank you for the whole fuel. 

Let's get started!

Start with one whole eggplant. I found this sweet guy at the 79th Street NYC Greenmarket -- local eating is delicious!

sliced eggplant
Slice into thin chips.

chips on tray
Spread on a baking tray and bake at 350F for 30-35 minutes until crispy. 

eggplant chips

Who needs Lays when you have these?!

eggplant chips
Yields 15
A baked alternative to potato chips.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
  1. 1 whole eggplant, washed, ends removed
  2. 1/3 cup olive oil in a small dish
  3. salt and pepper to taste
  1. 1. Preheat the oven to 350F.
  2. 2. Slice the eggplant into thin 'chips'. Make sure they're thicker than a 1/4" so they're less likely to fall apart.
  3. 3. Spread in a single layer on a foil-lined baking tray.
  4. 4. Use a spoon to evenly distribute the olive oil over the tops of each chip.
  5. 5. Sprinkle with salt and pepper.
  6. 6. Bake at 350F for 30-35 minutes until the chips become brown and crispy. Remove from the oven and let sit for 10 minutes before removing from tray.
  1. Serve with hummus, atop a salad, or with your favorite Indian dish. (Check out the From the Ground Up recipe pages for ideas!)
From The Ground Up Wellness

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Posted in gluten-free recipes, health coaching info, homepage featured, kid-friendly recipes, recipes, side dishes
0 comments on “eggplant chips.
    3 Pings/Trackbacks for "eggplant chips."
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    2. […] hummus with veggies, particularly low-starch veggies like peppers, tomatoes, eggplant (like these eggplant chips) or endive boats, as opposed to crackers, pretzels, pita, etc. Although chickpeas have tons of […]

    3. […] Eggplant Chips (I’m making a gigantor batch of these for our upcoming trip to Europe!) […]

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