Appetizers/ Gluten Free/ Paleo/ Vegan/ Vegetarian

Eggplant Chips with Avocado & Lime Dip

Crispy eggplant chips cooked in spices and served with an avocado and lime dip.

I was frying up slices of  an eggplant for a vegetable stack and thought to myself, why not make some vegetable chips out of this?  For this batch I used my blackened spices mix as I wanted something spicy to go with the avocado dip.  You could use any spice you like or just keep it simple and plain.  

eggplant chips

The eggplant chips were very addictive and I happily munched through a whole batch.  Even the skins were delicious too!  I tried this with large plump eggplants and long slim ones.  It works better on the slimmer ones.  The large plump slices did not really seem to crisp up enough.   I baked these in the oven but suspect you could shallow fry them too.  Eggplants seem to soak up oil like a piece of kitchen roll though, so if you do try to shallow fry them, you might need some more oil.

eggplant chips

This is a good use for eggplants that look a bit beyond their prime too!  The quality of eggplants here is a bit hit and miss as only a few are grown local and they tend to be a different variety to the UK.  I almost stopped cooking with them as I did not like the quality of the last few that I bought.  The skins were dreadful.  But now thinly sliced and baked I can eat them again! 

eggplant chips

 

Eggplant Chips with Avocado & Lime Dip
Yields 15
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Ingredients
  1. 1 thin eggplant
Seasoning
  1. 4-5 tblspns olive oil
  2. 2 tblspns ground paprika
  3. 1 tblspn ground cayenne pepper
  4. 1 tblspn onion powder
  5. 2 tspn salt
  6. 1/2 tspn ground white pepper
  7. 1/2 tspn ground black pepper
  8. 1/2 tspn ground cumin
  9. 1/2 tspn garlic powder
  10. 1/4 tspn dried thyme
  11. 1/4 tspn dried basil
  12. 1/4 tspn dried oregano
Dip
  1. 1 avocado
  2. 1 tblspn lime juice
  3. 1/4 tspn salt
Instructions
  1. Pre-heat the oven to 180C/350F degrees.
  2. Mix the seasoning with the oil in a bowl.
  3. Thinly slice the eggplants into about 1/3 inch slices.
  4. Dip the eggplants into the seasoned oil mixture and place onto a parchment lined baking sheet.
  5. Bake for 25-30 minutes until crispy.
  6. For the dip, blend the avocado, salt and lime juice until smooth.
  7. Serve the chips with the dip; eat and enjoy!
  8. Makes 15 chips
Notes
  1. Nutritional Info per chip - 51 Calories, 5g Fat, 0g Protein, 3g Carbs, 1g Fibre, 2g Net Carbs
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6 Comments

  • Reply
    50 Low Carb & Gluten Free Superbowl Snacks - Divalicious Recipes
    January 31, 2017 at 9:11 pm

    […] Eggplant Chips with Avocado Dip […]

  • Reply
    Elaine @ foodbod
    March 16, 2016 at 4:00 pm

    Love it all!!!!

  • Reply
    sallybr
    March 16, 2016 at 11:14 am

    Love that you did not fry the eggplant, which I find to turn the slices overly oily – I have an eggplant in the fridge, but I’m afraid is a bit too big for this recipe, which I intend to try in the near future!

    • Reply
      Angela Coleby
      March 16, 2016 at 11:17 am

      I always joke that when there is an oil spill, someone should chuck a couple of eggplants into the spill to soak it up! I would definitely wait until you have a thinner eggplant as a large one does not really work. The large slices didn’t seem to crisp up and it all went a bit soggy (I still ate it though under the guise of research!).

      • Reply
        sallybr
        March 16, 2016 at 11:18 am

        I admire your efforts in the name of research! 😉

        • Reply
          Angela Coleby
          March 16, 2016 at 11:21 am

          Thanks Sally, it’s a tough job but someone has to do it…hee hee 😉

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