I’m always on a quest for vegetable based chips that are low in carbs. If you’re seeking the tasty crunch of a potato chip or a tortilla chip, but with less carbs, more flavor and better nutrition, look to vegetables! Eggplant makes for a great chip when sliced properly and cooked right.
1 Medium to Large Eggplant
3 tbsp Olive Oil
1 tbsp Dried Thyme
1 tbsp Dried Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
Preheat oven to 400 degrees Fahrenheit. Slice eggplant about 1/4 inch thick. They will shrink a lot, so you can’t slice them too thin or they’ll disintegrate in spots. In a large bowl, mix olive oil and spices. Quickly toss eggplant into the mixture and allow each piece to be slightly coated. If you take too long on this step, parts of the eggplant will get overly soaked and other parts won’t have enough, so move quickly! You can also use a basting brush to do this as well.
Spread eggplant slices on non-stick baking sheets and bake for about 40-50 minutes, flipping at least one time. I recommend actually flipping every ten minutes or so to keep them cooking evenly. Keep an eye on them, because as they get golden to medium brown, they’re done!
These go great with hummus, tzatziki, or feta dip. Makes 4 servings. Enjoy!
126 calories, 10.8g fat, 4.1g net carbs (8.4g total carbs, 4.3g fiber), 1.4g protein
What are your favorite chip alternatives?