Eggplant Chips

These crispy eggplant chips are a delightful low-carb Chinese snack, perfect for satisfying your cravings without the guilt. Lightly seasoned and baked to perfection, they offer a unique twist to traditional chips.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Chinese five-spice powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sesame seeds - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the eggplant and slice it thinly, about 3-5mm thick.
3. In a mixing bowl, combine the olive oil, garlic powder, Chinese five-spice powder, salt, and black pepper.
4. Add the eggplant slices to the bowl and toss until they are evenly coated in the oil and spice mixture.
5. Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper.
6. Sprinkle sesame seeds evenly over the eggplant slices.
7. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chips are golden brown and crispy.
8. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 130
• Protein: 2 g
• Carbs: 9 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 280 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in antioxidants and vitamins, promoting overall health.

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