Description
Light, crunchy, and packed with flavor, these Crispy Keto Eggplant Chips are the perfect low-carb alternative to traditional potato chips. Coated in a savory blend of almond flour, Parmesan, and spices, these keto-friendly chips offer a satisfying crunch without the guilt. Whether you’re looking for a quick snack, a side for your favorite dip, or a way to enjoy eggplant in a whole new way, this easy recipe is a must-try!
Ingredients
Scale
- 1 medium eggplant (about 1 lb or 450g)
- ¼ cup almond flour (25g)
- ¼ cup grated Parmesan cheese (25g)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil (30ml)
- Fresh herbs for garnish (optional)
Instructions
- Prepare the Eggplant
- Remove Excess Moisture
- Lay the slices on a paper towel-lined baking sheet.
- Sprinkle with salt and let sit for 10-15 minutes to draw out moisture.
- Pat dry with another paper towel.
- Preheat the Oven
- Set your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Prepare the Coating
- In a bowl, mix almond flour, Parmesan, garlic powder, onion powder, paprika, salt, and black pepper.
- In another bowl, add the olive oil.
- Coat the Eggplant Slices
- Dip each eggplant slice into the olive oil, ensuring it’s lightly coated.
- Press into the seasoned almond flour mixture, covering both sides.
- Arrange in a single layer on the baking sheet.
- Bake Until Crispy
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Keep an eye on them to prevent burning.
- Cool and Serve
- Remove from the oven and let cool for 5 minutes.
- Garnish with fresh herbs and enjoy!
Notes
- For extra crispiness, bake on a wire rack instead of parchment paper.
- Slice evenly to ensure even cooking.
- Adjust spice levels by adding cayenne or chili powder for heat.
- Best enjoyed fresh, but can be stored for 2 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Keto, Low-Carb