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Chips & Crisps: Rosemary & Garlic Eggplant Chips

This recipe is definitely one of my favourite for two reasons: very low in net carbs & taste great! Now, let's have a look why eggplants (aka aubergines) are so good for us:

  • they contain antioxidants (most of them are in the purple skin) that protect our cells from free-radical damage => anti-aging effect!
  • they are high in fiber, low in net carbs (2.3g of net carbs per 100g / 3.5 oz)
  • eggplants are a good source of potassium and magnesium, electrolytes that are often deficient not just in low-carb diets
  • they are DELICIOUS!

Preparation time

Hands-on
Overall

Nutritional values (per serving):

3.1 grams 4.3 grams 1.3 grams 11.5 grams 6.8 grams 133 calories
Total Carbs7.5grams
Fiber4.3grams
Net Carbs3.1grams
Protein1.3grams
Fat11.5grams
of which Saturated6.8grams
Energy (calories)133kcal
Potassium296mg

Macronutrient ratio: Calories from carbs (10.3%), protein (4.4%), fat (85.3%)

Ingredients (makes 4 servings):

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions:

  1. Slice the eggplants into about 1/2 cm / 1/4 inch pieces with a knife. I sliced them slightly diagonally to get them as big as possible (they will shrink a lot).
  2. Lay the eggplant in a single layer on a baking sheet lined with baking foil or parchment paper and sprinkle with salt. Let it sit for up to an hour to leach out water before baking. Use a paper towel to tap on each slice and remove any excessive water.
  3. Preheat the oven to 350 F / 175 C. In a small bowl, mix the melted ghee (butter or extra virgin olive oil), chopped rosemary and mashed garlic.
  4. Brush each slice from both sides with the oil mixture, add more salt if needed and place in the oven for 20-30 minutes. You may need to remove some of the eggplant at a time depending on the thickness of each slice and also on distribution of heat in your oven.
  5. Remove from the oven and eat soon. Like other vegetable chips, eggplant chips tend to get soggy if you leave them for too long. If that happens, just add them back to the oven for a couple of minutes. ENJOY!
    Suggestion: You can try eggplant chips with simple creamy dip. You will need 1 cup of sour cream (240g / 8.5 oz) and 1 medium spring onion, thinly chopped. 1 serving: 1/4 cup of creamy dip will add about 1.9g of net carbs.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (12)

Can you make a large batch of these and eat them throughout the week?

Reply

Yes I think you can - just make sure they are properly dehydrated so they don't get mold.

Reply

Hi eggplant usually turns brown after slicing. What do you do to prevent that

Reply

Hi Vishendree, mine didn't brown by following these steps (using salt and tapping off the water). Once they're baked, the won't turn brown.

Reply

Will slicing in a food processor make the chips too thin?

Reply

Good question.... I've never tried slicing them in a food processor. I think eggplant chips shouldn't be paper-thin but you can try and let me know how they were Smile

Reply

In the ingredients list you mentioned butter, but in the recipe it uses Olive Oil. Are they interchangeable?

Reply

Thank you for letting me know - I've just corrected it. Yes, you can use any of these.

Reply

Amazing recipes, I love your app. Will it be possible to add these recipes directly to Ketodiet? Thanks!

Reply

Thank you! That's exactly what you'll see in the next update - we are working on it Smile

Reply

Can you dehydrate them instead?

Reply

I'm sure you can, it will just take longer... And it will be even healthier without any doubt! Smile

Reply

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