Eggplant Chips

This was my lunch one day: Sweet Carmelized Onion Chicken Burgers from Costco (low-carb and gluten-free) on an Oroweat Sandwich Thin (thin enough so it’s lower in carbs and less calories than a regular hamburger bun yet still tasty). Or if you prefer to stay low-carb all the way, then try  the low-carb hamburger bun. While everyone else was munching on potato chips or french fries, I enjoyed my sandwich with a side of Eggplant Chips – less carbs, more healthful, and guilt-free. I would prefer to eat these delicious babies over boring potato chips anytime: lunch, dinner or even as a snack. Great for dipping in hummus, too!


  • 1-2 Chinese eggplants
  • salt
  • cooking oil
  1. Wash the eggplant and slice thinly. As thin as you would want your potato chips.
  2. Sprinkle salt on the eggplant and layer the pieces on paper towels. The salt will draw the water out of the eggplant. (This takes about an hour or so. The paper towel will absorb the water. I couldn’t wait that long so my chips ended up not as crispy as they could be. So patience, grasshopper!)
  3. Fry in oil until golden brown.
  4. Place on a paper towel to absorb excess oil and let them cool until they crisp up. Do not cover.
  5. Enjoy!

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