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Spiced Eggplant Chips

There is a whole world when it comes to veggie chips! So many flavor combinations and varieties. Sometimes I whip out my dehydrator. But often I just pick my vegetable, decide on the rub I want to dress with and go…

I had a few eggplants in my refrigerator that I didn’t want to let go to waste….

And then they were chips.



2 eggplants, sliced thin with a mandoline or sharp knife

2 tablespoons of curry powder

2 teaspoons turmeric

2 teaspoons of Hungarian paprika

Heavy pinch of kosher salt

5 whole cloves of garlic, peeled

Coconut oil, for brushing


  1. Slice eggplant thinly with mandoline or by hand. Lay out on parchment paper and salt. Let sit for approximately 15 minutes so liquid sweats out, and then wipe lightly with paper towel.
  2. Brush eggplant slices and garlic lightly with melted coconut oil, then season with spice blend.
  3. Roast at 225 degrees for 40 minutes flipping them half way through.
  4. Let cool and serve with your yogurt dip of choice.



Satisfy your senses,
Amanda (follow me on Twitter!)

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