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 hourhour
Cook Time 30 minutesminutes
Total Time 1 hourhour30 minutesminutes
Author Lisa
Ingredients
Eggplant Chips
1eggplant
salt
olive oil
1/2tspgarlic powder
½tsppaprika
1/8tspchili powder
1/8tspcumin
Dip
1cupsour cream
½large jalapeno seeded and minced
1cloveof garlicminced
1/8tspsalt
1/8tspcumin
½tspsmoked paprika
¼tsponion powder
¼tspgarlic 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
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.