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Low-Carb Rosemary & Garlic Eggplant Chips

4.4 stars, average of 169 ratings
By Martina Slajerova, updated January 14 202018
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Low-Carb Rosemary & Garlic Eggplant ChipsShareFollow us 261.1k

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 and have anti-aging effects
  • 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

You can try eggplant chips with simple creamy dip. You will need 1 cup of sour cream (240 g/ 8.5 oz) and 1 medium spring onion, thinly chopped. 1 serving: 1/4 cup of creamy dip will add about 1.9 g of net carbs.

Hands-on Overall

Serving size about 6 slices

Allergy information for Low-Carb Rosemary & Garlic Eggplant Chips

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian
Vegan

Nutritional values (per serving, about 6 slices)

Net carbs3.9 grams
Protein1.3 grams
Fat11.5 grams
Calories135 kcal
Calories from carbs 12%, protein 4%, fat 84%
Total carbs7.7 gramsFiber3.8 gramsSugars4.4 gramsSaturated fat6.8 gramsSodium295 mg(13% RDA)Magnesium18 mg(5% RDA)Potassium295 mg(15% EMR)

Ingredients (makes 4 servings)

  • 2 medium eggplants (500 g/ 1.1 lb)
  • 3 tbsp melted ghee, butter or extra virgin olive oil (45 ml)
  • 1 clove garlic, crushed
  • 1 tbsp fresh (or dried) rosemary
  • sea salt to taste

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).
    Low-Carb Rosemary & Garlic Eggplant Chips
  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.
    Low-Carb Rosemary & Garlic Eggplant Chips
  3. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). In a small bowl, mix the melted ghee (butter or extra virgin olive oil), chopped rosemary and mashed garlic.
    Low-Carb Rosemary & Garlic Eggplant Chips
  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.
    Low-Carb Rosemary & Garlic Eggplant Chips
  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.
    Low-Carb Rosemary & Garlic Eggplant Chips

Ingredient nutritional breakdown (per serving, about 6 slices)

Net carbsProteinFatCalories
Eggplant (aubergine), fresh
3.6 g1.2 g0.2 g31 kcal
Ghee
0 g0 g11.3 g102 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Rosemary, fresh
0 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, about 6 slices
3.9 g1.3 g11.5 g135 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

More posts by Martina Slajerova
Martina Slajerova

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Comments (18)

Wonderful! I like it. I'm going to try the shirataki noodles.

Mine were way to salty, I would recommend washing them off and drying them with h paper towels prior to brushing them with oil.

This is a great recipe - delicious and easy. Thanks for posting!

It didn't work 😞 they are soft, not crispy!😞

They are crispy but only when freshly made. They get soggy just like potato chips. What you can do to improve the crispiness is to use a dehydrator instead.

Mine turned out soggy, too.

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

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

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

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.

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

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 😊

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

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

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

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

Can you dehydrate them instead?

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