Eggplant Chips

Oil-free and unlimited flavor combinations! Great for a healthy plant-based snack!


3 eggplants

Marinade of choice 

  1. Preheat oven to 170 F (lowest oven baking temperature), set aside baking sheet

  2. Next, eggplant. Slice eggplant into thin disks, approximately ¼” thick

  3. Lightly coat in sauce/spices of choice

  4. Place eggplant chips on baking sheet in single layer

  5. Bake at 170 F for 4-5 hours, until done 

  6. Remove from oven. Let cool. Plate with optional plant-based dips and other veggies. Enjoy!!

These chips can also be made using an airfryer or dehydrator. Please message me for the adjusted recipes! :)

These chips are best made with the japenese/chinese eggplant or an all-purpose type of eggplant, such as the globe, fairy, or white eggplant. Shown above, I made eggplant chips 3 ways using fairy eggplants. Chips were flavored with homemade balsamic onion, garlic miso, and basil pesto marinade!

Love highlighting small businesses and wanted to give a shout-out to @amyaossey! Small woman-owned vegan sauce and dip company in Arizona. Tried her Veg2Bowls NoCream Onion Dip mix with these chips. Very flavorful with simple ingredients! Amy kindly offered a 10% discount code on any of her plant-based sauce and dip mixes through her etsy shop: ENJOY10. You can find her shop at:

Please message me with any questions or comments! Always love hearing from you 

SAVE this recipe for reference and give it a try! 

Stay tuned for more recipes and information on eggplants!

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