Eggplant Parmesan Chips
Eggplant Parmesan Chips are a tasty, flavorful, low carb alternative to traditional chips!
Are you a chip person?
Some people are and some people aren’t. I am a chip person. I will take a chip over a sweet dessert. It’s the salty, crisp thing about them I love.
Being one who was most certainly addicted to chips before going low carb, I have found a way to get my fix of flavorful chips without all the carbs that make me crave more and more.
I could never eat just one chip. I mean who can do that? Is there anyone who could? I highly doubt it and I always felt such guilt and regret for overindulging, and let’s not even talk about the bloating that always happened the next day.
If you’ve been following my blog for a while you know my very popular, viral Salt & Vinegar Zucchini Chips.
And while I love those, I also love variety! Changing up my chip options is what I thrive one.
Sour Cream & Onion Cucumber Chips,
Spicy Nacho Cucumber Chips and now these eggplant chips!
I am also a lover of eggplant and hence do love eggplant parmesan.
You might say, “but I don’t like eggplant”.
It’s ok. It’s not the same flavor or texture. It’s worth it to try them.
If you’re a chip person, you go to any lengths to get that fix.
They don’t take much time at all to prep. A little slicing, a little sauce, a little seasoning and some time in the dehydrator.
It’s fun finger food for parties because I never want to feel deprived when I’m at a party and everyone is nibbling appetizers and chips! I bring my own and even non low carber’s love them!
Eggplant Parmesan Chips
Ingredients
- 4 cups eggplant sliced thinly with skin
- 1/2 cup tomato sauce
- 1 tsp Italian seasoning
- 1/4 cup grated parmesan cheese
- 1/3 cup grated mozzarella cheese
Instructions
- Lay slices of eggplant on grates of dehydrator.
- Brush a thin layer of sauce over each slice.
- Combine the seasoning and cheeses together in a bowl.
- Sprinkle over each slice of eggplant.
- Dehydrate at temp 135 for veggies. Mine took about 6 hours.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I used my mandoline slicer; it has a thin and thick slice, and the thick slice worked perfectly. The thin was too thin to get an even slice with the tough skin. These are tasty, but they were crispy when I stopped dehydrating and chewy when I went to bag them up shortly after. :/
I am trying this right now in my foodi. I sweated the eggplant with some sea salt for 30 minutes before putting in and omitted the seasoning and cheeses. I wanted a simple chip this time, but if all goes well I will try with the cheeses and seasoning next time.
I am trying this right now in the oven! I did a double batch of the ranch zucchini chips in my dehydrator, one tray of the eggplant, and then two cookie sheets of eggplant in the oven. I added fresh chopped basil to the eggplant chips. I’m trying it at 200F for 2-3 hours, but going to check every hour or so! Wish me luck 🙂 I’ll report back which turned out better.
Ugh, seriously! JUST GIVE ME THE RECIPE. No more rambling pre-amble. No more popups.
Hi!!
You don´t cook the eggplant before yo dehydrate it?
Nope
Sweet blog! I found it while browsing oon Yahoo News.
Do you ave aany tips on how to get listed in Yahoo News? I’ve been trying ffor a while but I nevver seem to get there!
Cheers
Wish I knew! Never even seen my stuff there and others tell me they do!
What a great idea! I love chips especially healthy one. Have you tried to salt the eggplant and leave to make the water leaked out of it and then bake? I wonder if it wouldn’t be quicker. As someone doesn’t have dehydrator, make these chips can be difficult and time consuming.
Can you recommend a dehydrator?
I’ve tried making something similar before but have a real challenge slicing the eggplant thin enough smoothly–maybe I need a better knife. You have inspired me to try again
LOL Guess what? My hubby did it for me. I think a mandolin will be too thin, it’s ok to have some thicker slices, still tastes great just might take a bit longer to crisp.
If you don’t have a dehydrator, can you dry these in an oven? I’ve done it before with apples. These eggplant chips look really good.
I’m sure you could on a very low temp but it might take more hours than a dehydrator. Let me know if you try it!