Here’s an easy, healthy snack for when you’re craving potato chips but don’t want all the carbs: eggplant chips! All you need are Japanese eggplants, and a few things you probably already have in your cupboard.
Potatoes have about 3 times the carbs that eggplants have (17 grams vs. 6 grams, respectively, per 100 grams), so it really is a good swap. And did I mention it was easy? Here’s how you do it:
Preheat your oven to 375 degrees.
Slice your Japanese eggplants into thin slices. I cup them diagonally, which makes them a little prettier.
What’s most important is that your slices are an even thickness, so they cook at the same rate. If you have a mandolin, use it!
Spread the slices on a baking sheet. I used a 13″x 18″ sheet and found that the slices from about two and a half eggplant fit. I used a non-stick silicon sheet, but if you don’t have one, be sure to oil your sheet so they don’t stick.
Then, brush them with a little olive oil, or give them a spritz with some cooking spray. (I did the latter.) Sprinkle them with salt, pepper, cumin, and turmeric. (Or use whatever spices you like best!)
There, you’re finished with your prep work! Pop them in the oven for 20-25 minutes, until they’re crispy and dried out.
You really have to watch them towards the end. They go from perfect and crispy to burned quickly. (This is why you want them to be uniformly thick: so they all hit that perfect stage at the same time!)
They really are crispy, and you’ll be thankful you sprinkled with the salt and spices, because on their own, they’re a little on the bland side. (It’s eggplant, after all.) Another way to amp up the flavor is with a dip. I ate my eggplant chips with garlic-flavored hummus, and they’d be good with salsa or guacamole, too.
Eggplant has only 20 calories per cup, so this is as guilt-free as it comes. (If you’re counting calories and brushed them with oil, you’ll gain some calories there, too.)
For dozens of healthy recipe ideas, check out my Recipes page!
Keep it up, David!
Follow me! I’m @keepitupdavid on Facebook, Instagram, Twitter, and Snapchat, and I’m on Google+ too! There’s also a “Sign Me Up” box on this page (at the top of the right-hand column) where you can subscribe to receive new posts via email!