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Delicious Eggplant Chips with Jalapeno and Smoked Paprika Dip

Crispy, crunchy, guilt-free chips with a delicious dip! These have a great flavor and a satisfying crunch! Enjoy at home, or bring it to the next big game potluck as a healthy alternative! This is something even the kids will enjoy!

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Author Lisa


Eggplant Chips

  • 1 eggplant
  • salt
  • olive oil
  • 1/2 tsp garlic powder
  • ½ tsp paprika
  • 1/8 tsp chili powder
  • 1/8 tsp cumin


  • 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


Eggplant Chips

  1. 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

  1. Combine all ingredients, refrigerate for at least 30 minutes to allow flavors to combine. Enjoy!

Recipe Notes

Notes: I like to use my food processor for slicing the eggplant, it makes it so easy! If you decide to coat both sides of the chips with spices then you will need to make a double batch of the seasoning mixture.