Crispy Eggplant Chips

Name: Crispy Eggplant Chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: Olive oil spray; 2 Japanese eggplants; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder

User Reviews

5.0

72 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 servings
Calories
100 kcal
Course
Side Dish
Cuisine
American

Crispy Eggplant Chips

Winston Campbell

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These crispy eggplant chips make an excellent snack that satisfies that "crunchy-salty" craving. They're ready in 30 minutes!

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Ingredients

Servings

Olive oil spray
2 Japanese eggplants 1 pound total weight, unpeeled; see notes
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder

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Instructions

Preheat the oven to 450°F. Line 2 large, rimmed baking sheets with nonstick foil or high-heat-resistant parchment paper and spray them with olive oil.
Using a sharp knife, slice the eggplants very thinly into ⅛-inch-thick slices.
Arrange the eggplant slices in a single layer on the prepared baking sheets. Spray them with olive oil and sprinkle them with salt, black pepper, and garlic powder.
Bake the chips in the preheated oven for 15 minutes.
Remove the pans from the oven, flip the eggplant slices, spray them with more oil, and bake until browned and crispy, 10-15 more minutes. (See notes). Serve immediately.

Notes

Watch the chips carefully to ensure they don't burn. Not all of them will be ready at the same time, so remove those that are already browned and keep roasting the rest.
I don't recommend making this recipe with regular eggplants. Japanese (or Chinese) eggplants work best not just because they produce smaller, chip-like rounds but also because of their firmer texture and lower water content.
These chips are best enjoyed fresh, but you can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them uncovered in a 350°F oven or enjoy them cold, antipasti-style.