There is just something about the combination of salty, crunchy, and savory that makes our taste buds tingle.
Unfortunately though, chips are a high carb simple carbohydrate (potato or corn) that has been deep fried in some sort of hydrogenated oil – aka inflammatory trans fat, bad, bad oil, with all sorts of chemicals to preserve them for months on end. Not a good snack choice!
And don’t be fooled by those ‘veggie’ chips’ that claim to be healthier. The first 2 ingredients are potato flour and potato starch and they have more sugar than veggies!
So what are you to do when you get that salty, crunchy craving?
One option is to try our Crunchy Kale Chips. The other is to make these delicious eggplant chips.
Eggplant is a wonderful low carb veggie with a firm, hardy texture, and thankfully it lends itself well to chips!
Plus you can bake them in a healthier oil like olive oil (and use a minimal amount). And the best part – no chemicals and preservatives! Of course, they won’t last long like chips you’d buy on the shelf, but I don’t think this will be a problem as you will probably devour them in a single sitting!
Eggplant chips make a great afternoon or evening snack when you get that nighttime hunger. And they substitute well for chips or popcorn during movie time.
Diabetic Snack: Eggplant Chips
Ingredients
- 1 large eggplant
- Olive oil spray - just enough to mist the surface
- 2 teaspoon sea salt
Instructions
- Preheat oven to 350° F / 180 °C.
- Slice eggplant very thin - this is the trickiest part. If you have a mandoline, definitely use it. If not, do the best you can to get thin (⅛ in) uniform, consistent slices. If they are too thick, they won’t crisp up.
- Sprinkle with sea salt and let them ‘sweat’ (draw out water) for about 30 minutes. Take some paper towels and soak up as much water as you can (this step is not necessary, but the less water, the easier they will crisp up).
- Spray a baking dish with the cooking spray - alternatively you could line the pan with foil or parchment paper and spray that for easier clean up as some of the gooey middle might stick - and place the eggplant slices on the pan being careful not to overlap.
- Lightly spray the tops and sprinkle with spices of your choice.
- Bake for 20 minutes, then flip slices and bake an additional 10-20 minutes or until they begin to brown and curl up. They should be starting to harden a bit, and may still feel a little soft, but will crisp up very nicely a few minutes out of the oven.
Notes
Kitchen Tools
Using a mandoline to get an all round even thin slice is a great way to go with this recipe. And if you have a food dehydrator, you can make all sorts of chips that really crunch and store much longer, too.
And of course, you can’t go past a good sharp knife and your trusted baking sheet set!
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I m person that likes a lot eggplants, the recipes was great, since i love rice also bread
plus pasta was my favorite, is kind hard for me, but i m trying all my best for my health
is ac6, also i walk everyday . thank you
I’ve noticed on some of your recipes you don’t include the serving size for the nutritional facts. How many chips would you consider a serving according to your nutritional facts?
The serving size is always on the recipes Janna, it is at the top. As this recipe shows, it is 2 servings.
Why do these say T2 diabetic snack? Can people with T1 have these?
Sure Pam, type 1s can. We cater mostly to T2 because that’s our area of expertise.
If either type can, then why label as a snack for T2? Just curious. Why differentiate?
Our marketing director recommends it Pam, it helps attract our major target audience, the types of people we focus on helping with our recipes and information – which is T2 because that’s our area of expertise.