Crispy Eggplant Chips

Crispy Eggplant Chips are a delightful and crunchy snack that brings a touch of Chinese flavor to your Paleo diet. Lightly seasoned and baked to perfection, they make for a guilt-free treat that satisfies your cravings.

Ingredients

• Eggplant - 1 medium (about 300g)
• Olive oil - 2 tablespoons (30ml)
• Garlic powder - 1 teaspoon (5g)
• Paprika - 1 teaspoon (5g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Coconut flour - 2 tablespoons (15g)

Steps

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Wash and slice the eggplant into thin rounds (about 3-5mm thick) and place them in a colander.
3. Sprinkle the sliced eggplant with salt and let them sit for 20 minutes to draw out excess moisture.
4. Rinse the eggplant slices under cold water and pat them dry with paper towels.
5. In a large bowl, combine the olive oil, garlic powder, paprika, black pepper, and coconut flour. Mix well to create a coating.
6. Add the eggplant slices to the bowl and toss until each slice is evenly coated with the mixture.
7. Arrange the coated eggplant slices in a single layer on the prepared baking sheet, making sure they do not overlap.
8. Bake in the preheated oven for 25-30 minutes, flipping the chips halfway through, until they are golden brown and crispy.
9. Remove from the oven and let them cool slightly before serving.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants that help combat free radicals.
• High in fiber, which aids in digestion and promotes a feeling of fullness.

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