How to Make Roasted Eggplant “Chips”

2 Reviews / 5 Average
Our favorite way to cook and eat eggplant is a delicious, and easy, roasted eggplant "chips" recipe. The whole family will enjoy these "chips" as a snack. With just three ingredients, they bake in the oven and are ready in about 15 minutes.
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How to make Eggplant Chips on 100 Days of Real Food
I love how the eggplant keeps going in our garden (along with the peppers) all the way until the first freeze of the winter!

A commenter recently asked for suggestions on how to cook eggplant because she said whenever she cooks it in the oven, it basically ends up being mushy. I have to say unless you combine it with a sauce, use it as a pizza topping, or find some other tasty application, she is right about the non-appealing texture! So, since I had to harvest the rest of our eggplant this weekend before we got down to our first freezing temps, I thought this would be a perfect time to share our favorite way to cook and eat plain eggplant…eggplant chips!

The key to roasting eggplant that has a good flavor and texture is to cut the pieces very thin. When it’s done cooking you’ve basically removed all the moisture, which is what normally causes that “mush” we were just talking about. The outcome is not quite as crispy as deep-fried chips, but still sooo yummy. This is a dish that rarely makes it to the table at my house. The kids and my husband just walk by and take bite after bite, and by the time I’m done cooking all the pieces (see below why the process takes a few minutes) it’s basically all gone!

How to Make Eggplant Chips on 100 Days of Real Food

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10 thoughts on “How to Make Roasted Eggplant “Chips””

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Recipe Rating




  1. 5 stars
    Just awesome recipe with full of nutrient. Many Thanks for posting this recipe, I will must try to home. As a Nutritionist I appreciate this recipe with all healthy ingredients. I hope you will upload more recipes like this.

  2. I’ll have to try this out. I have to say my household loves eggplants Parmesan, but not particularly doused in sauce. The trick to non-mushy eggplant is to slice then salt and let “drain” all the water the hold (also best to blot with towels). Then you can dredge etc. without having a soggy mess from the eggplant.