Crispy Eggplant Chip Recipe with Smoked Paprika Dip
Who loves chips like me?! Don’t be shy! As much as I love them, I know I shouldn’t eat them all the time. So instead I make these eggplant chips!
Thin slices of eggplant are salted, brushed with olive oil, dusted with garlic powder, paprika, chili powder and cumin, then baked until crispy. Serve them with a cool, creamy jalapeno and smoked paprika dip for a snack that disappears fast.
The Best Baked Eggplant Chips (Crispy, with a Smoky Dip)
Yes, you heard me, eggplant! Not only are they already round, so they look like a chip, but they crisp up nicely when baked! Yay! No more guilt!
This simple eggplant recipe is wonderful to have when you are going to a potluck or a tailgate party. You know there will be those tempting chips, but now you can bring your own healthy version and a yummy smoked paprika dip too!
Eggplants vary in size, and you can always cut them to the correct shape and size you need for your chips. So don’t worry too much if you have a huge one from your garden or a cucumber shaped one from the store. They will both taste delicious!
I always use my food processor to slice the eggplant. It is so easy and it makes them uniform in thickness. If you don’t have a food processor, just use a sharp knife and try to be as consistent as possible.
After slicing, this is where you have to be patient. Let the salted slices sit for at least an hour. Sometimes I leave them for several hours just because I get busy and forget about them. I like to make the smoked paprika dip at this time, because it is best if it sits in the refrigerator for at least 30 minutes.
Why You’ll Love These Eggplant Chips
- A lighter chip. Baked with a brush of olive oil instead of fried.
- Naturally chip shaped. Round eggplant slices look and crunch like the real thing.
- Party ready. Bring them to a potluck or tailgate as a healthier option.
- A dip with a kick. Sour cream, jalapeno and smoked paprika make a cool, smoky dip.
Ingredients You’ll Need
Exact amounts are in the recipe card below.
For the eggplant chips
- Eggplant: One eggplant, any size or shape. Look for one that feels heavy for its size with smooth, shiny skin. Firm eggplant slices more cleanly and crisps better. There’s no need to peel it; the skin helps each chip hold its shape.
- Salt: Sprinkled over the slices to draw out water. Eggplant is full of moisture, and removing it is the secret to chips that crisp instead of steam. It also seasons the chips, so you won’t need more salt later.
- Olive oil: Brushed on both sides of every slice. A thin coat helps the chips brown and gives the spices something to stick to. A pastry brush makes quick work of it.
- Garlic powder, paprika, chili powder and cumin: A warm, savory seasoning blend with just a hint of heat. Dried spices cling to the oiled slices better than fresh garlic, which can burn in the oven.
For the jalapeno and smoked paprika dip
- Sour cream: The cool, creamy base that balances the spicy jalapeno. Plain Greek yogurt is a tangy, lighter swap.
- Jalapeno: Half of a large pepper, seeded and minced. Removing the seeds and ribs keeps the heat gentle. Leave some in if you like it hotter. Wash your hands well after handling it, and don’t touch your eyes.
- Fresh garlic: One minced clove gives the dip a bold, fresh bite that mellows as it chills.
- Smoked paprika: The star of the dip. It adds a deep, smoky flavor and a pretty pink color. Regular paprika works, but you’ll lose the smokiness.
- Salt, cumin, onion powder and garlic powder: Round out the flavor so the dip tastes savory and complete.
How to Make Eggplant Chips
- Slice the eggplant. Line two large baking sheets with parchment paper. Slice the eggplant 1/8 to 1/4 inch thick and lay the slices out so they aren’t touching.
- Salt and wait. Sprinkle the slices with salt and let them sit for 1 hour. You’ll see little water droplets bead up on top. That means the salt is working.
- Make the dip. While the eggplant rests, stir together all of the dip ingredients and refrigerate for at least 30 minutes so the flavors can combine.
- Heat the oven and blot. After an hour, preheat the oven to 350°F. Use a paper towel to blot each slice dry. The drier the slices, the crispier the chips. Press gently so you don’t tear the soft slices.
- Oil and season. Brush both sides of each slice with olive oil. Mix the garlic powder, paprika, chili powder and cumin, and sprinkle at least one side of the chips with the spices.
- Bake until crispy. Bake for at least 30 minutes, checking every 10 minutes. Pull out any chips that are browned and crisp early so none of them burn. The chips will crisp a little more as they cool on the pan.
- Serve. Enjoy the chips warm with the chilled dip.
Tip: Depending on the thickness, your chips could take longer than 30 minutes. Start checking them around the 20 minute mark, then every five minutes after, until they are crispy enough.
Ways to Customize Eggplant Chips and Dip
- Season both sides. If you want spices on both sides of the chips, make a double batch of the seasoning mix.
- Turn up the heat. Leave some jalapeno seeds in the dip or add a pinch more chili powder to the chips.
- Lighten the dip. Swap some or all of the sour cream for plain Greek yogurt. It’s tangier and a little thicker, and it still pairs well with the smoked paprika.
- Bring another dip. Going to a party? Pair the chips with a Healthy 7 Layer Dip. It’s always a crowd pleaser!
Eggplant Chips FAQs
- Why do I need to salt the eggplant? The salt draws water out of the slices. Less water means the chips bake up crispy instead of soft.
- How thin should I slice the eggplant? Between 1/8 and 1/4 inch. Thinner chips crisp faster, so keep the slices even so they bake at the same rate.
- Can I salt them longer than an hour? Yes. Letting them sit for several hours is fine, as long as you blot them very dry before baking.
- Do leftover chips stay crispy? No, leftovers soften, which is even more reason to enjoy the whole batch in one sitting.
- How long does the dip keep? Store it covered in the fridge and use it within 3 to 4 days. At a party, don’t leave it out for more than 2 hours.
- Can I make the dip ahead? Yes. It’s actually better made ahead, since it needs at least 30 minutes in the fridge for the flavors to come together.
- Do I need a food processor? No. A food processor makes uniform slices fast, but a sharp knife works too. Just try to keep the thickness consistent.
- Why are my chips soft? They were either sliced too thick or not blotted dry enough. Bake them a little longer and check every five minutes.
Jalapeno Smoked Paprika Dip and Eggplant Chips
Ingredients
Eggplant Chips
- 1 eggplant
- salt
- olive oil
- 1/2 tsp garlic powder
- ½ tsp paprika
- 1/8 tsp chili powder
- 1/8 tsp cumin
Dip
- 1 cup sour cream
- ½ large jalapeno seeded and minced
- 1 clove of garlic minced
- 1/8 tsp salt
- 1/8 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp onion powder
- ¼ tsp garlic powder
Instructions
Eggplant Chips
- Place parchment paper on two large baking sheets. Slice eggplant into 1/8-1/4 inch slices. Lay slice out so they aren’t touching on the baking sheets. Sprinkle with salt and let it sit for 1 hr. The salt will draw out water, allowed them to get crispy! After an hour, preheat oven to 350F, and use a paper towel to blot the eggplant dry. Brush both sides of each chip with olive oil. Mix together the garlic powder, paprika, chili powder and cumin. Sprinkle at least one side of the chips with the spices. Bake for at least 30 minutes, or until crispy. Check every 10 minutes to make sure none are burning and to pull out any that are done early.
Jalapeno and Smoked Paprika Dip
- Combine all ingredients, refrigerate for at least 30 minutes to allow flavors to combine. Enjoy!
Notes
Made these eggplant chips? Leave a star rating in the recipe card and tell us how they turned out in the comments below. We’d love to know which dip you served them with.
More Recipes You’ll Love
- Healthy 7 Layer Dip
- Healthy Baked Jalapeno Poppers
- Easy Healthy Spinach Artichoke Dip
- Cinnamon Sugar Chips with Fruit Salsa
- Simple Guacamole
This recipe was shared by Lisa. Visit her blog, A Table Full of Joy, for more recipes.
