Baked Eggplant Chips

We’re having so much fun making vegetable chips with our new mandolin slicer. (Best purchase ever. And I can’t believe I waited so long! Mine came with a spiralizer for turning zucchini and other veggies into super low carb noodles, yayoss!)  This recipe’s a winner. Trot it out and you’ll see.


2 Chinese Eggplants, rinsed and sliced very thin for crispy chips!

2 Tablespoon Olive Oil

1/2 Tablespoon granular stevia or monk fruit, (if not on Reboot use 1 Tbsp of Honey)

1 1/2 teaspoon Paprika

1 1/2 teaspoon Chili powder

1 teaspoon Garlic Powder

1 teaspoon Salt

1/2 teaspoon Pepper


Preheat oven to 350°F. Rinse the eggplant thoroughly, and slice thinly using a mandolin slicer. Slices should be about 1/8″ thick. Skip to step 8 if you want to save some time, and don’t mind your chips being a little less crisp.

Spread eggplant slices in a single layer on paper towels and sprinkle with salt. Let sit for about 15 minutes. This will allow the eggplant to “sweat” and release the moisture, giving them that “crunch” factor Pat dry, then flip and repeat on the other side. Rinse the eggplant and pat dry with towels, then place as a single layer on a baking sheet lined with parchment paper. In a bowl, combine oil, erythritol, paprika, chili, garlic powder, salt and pepper. Coat the sliced eggplant with mixture by dipping them in the seasoning sauce.

Bake until the edges are slightly crispy, about 18-20 minutes, or when the chips are nice and crispy. Chips may crisp more as they cool.Let the chips sit for a few minutes. If they still seem too soft, place them back in the oven and bake for 2 minutes at a time, until they’re cooked to your liking.