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.
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.
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