Description
Sesame-Crusted Keto Eggplant Chips are a crunchy and delicious snack that fits perfectly into a keto diet.
Ingredients
Scale
- 1 medium eggplant, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 1/2 cup almond flour
- 1/4 cup sesame seeds
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 tablespoon water
- 1/4 cup olive oil (for brushing)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sprinkle the eggplant slices with salt and let them sit for about 15 minutes to draw out excess moisture. Pat dry with paper towels.
- In a shallow bowl, mix the almond flour, sesame seeds, garlic powder, onion powder, paprika, and black pepper.
- In another bowl, whisk together the eggs and water until well combined.
- Dip each eggplant slice into the egg mixture, allowing excess to drip off, then coat with the almond flour mixture, pressing gently to adhere.
- Place the coated eggplant slices on the prepared baking sheet in a single layer. Brush the tops lightly with olive oil.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Let cool for a few minutes before serving.
Notes
- For extra crunch, try adding crushed pork rinds to the coating mixture.
- Experiment with different seasonings, such as Italian herbs or spicy chili powder, to customize the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg