Crispy Keto Eggplant Chips
These Crispy Keto Eggplant Chips are baked (or air-fried!) to perfection, making them a guilt-free and crunchy snack option. With just a handful of ingredients, you can enjoy this low-carb alternative to potato chips with your favorite dips or seasoning.
Time
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 2–3
Ingredients
1 medium eggplant, thinly sliced (about 1/8-inch thick)
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional for a smoky flavor)
1/4 tsp sea salt (or to taste)
1/4 tsp black pepper
1/4 cup grated Parmesan (optional for extra crunch & flavor)
Instructions
Oven Method:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or use a silicone mat.
Slice the eggplant thinly using a sharp knife or mandoline slicer. Pat the slices dry with paper towels to remove excess moisture.
Toss slices in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
Arrange on the baking sheet in a single layer, not overlapping. If using Parmesan, sprinkle it evenly over the slices.
Bake for 20–25 minutes, flipping halfway through, until golden and crisp. Keep an eye on them toward the end—they can burn quickly!
Cool on a wire rack for a few minutes to crisp up further before serving.
Air Fryer Method:
Preheat air fryer to 375°F (190°C).
Follow steps 2–3 above.
Place eggplant slices in the air fryer basket in a single layer (work in batches if needed).
Air fry for 10–14 minutes, flipping halfway, until crispy and golden. Thinner slices will cook faster.
Cool slightly and enjoy!
Tips & Variations
Add a sprinkle of Italian herbs or chili flakes for a flavor twist.
Serve with keto-friendly dips like guacamole, sour cream, or spicy aioli.
Store leftovers in an airtight container for up to 2 days (re-crisp in air fryer/oven as needed).
Tips & Variations
✅ Get Them Extra Crispy:
Slice the eggplant super thin (1/8 inch or thinner). A mandoline slicer works wonders.
Salt the slices before baking to draw out moisture. Let them sit for 15–20 minutes, then pat dry before oiling and seasoning.
Don’t overcrowd the pan or air fryer—single layer only for proper crisping.
Let them cool on a wire rack after baking/air frying. This keeps them crisp instead of soggy.
Flavor Twists:
Cheesy Crunch: Sprinkle with grated Parmesan or nutritional yeast before baking.
Spicy Kick: Add cayenne or chili powder for heat.
Herb Lovers: Mix in Italian seasoning, thyme, rosemary, or oregano.
Zaatar Vibes: Toss with za’atar and olive oil for a Middle Eastern twist.
Dipping Ideas:
Garlic aioli
Keto ranch dressing
Spicy avocado crema
Sour cream + chives
❓Q & A – You Asked, We Crisped
Q: Can I make these ahead of time?
A: Yes! Store cooled chips in an airtight container at room temp for up to 2 days. Re-crisp in the air fryer or oven for a couple of minutes before serving.
Q: Why are my chips not crispy?
A: Could be due to thick slices, excess moisture, or overcrowding. Make sure slices are thin, dry, and spaced out.
Q: Can I peel the eggplant first?
A: Totally optional! The skin crisps up nicely and adds texture, but you can peel it if you prefer a softer chip.
Q: Are these chips keto-friendly?
A: Absolutely! Eggplant is naturally low in carbs, and with healthy fats from olive oil and optional Parmesan, they fit perfectly into a keto lifestyle.
Q: Can I use zucchini instead?
A: You sure can! Just keep in mind zucchini has higher water content, so drying the slices well is key, and cooking time might vary.
Nutrition Info (Per Serving – assuming 3 servings):
Calories: 110
Fat: 9g
Saturated Fat: 1.2g
Carbohydrates: 6g
Fiber: 3g
Net Carbs: 3g
Protein: 1g