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You can make aubergine chips by slicing aubergines thinly, seasoning them, and baking or air-frying them until crispy.
These chips are a brilliant alternative to potato chips because they’re lower in carbs and calories.
They still deliver that satisfying crunch you’re craving.
If you’ve ever wondered how to make aubergine chips that actually turn out crispy instead of soggy, you’re in the right place.
The secret lies in the preparation and the cooking method.
In this post, we’ll walk through exactly how to make aubergine chips step by step, including the best ways to season them and the mistakes to avoid.
Let’s dive in.
Why You Should Make Aubergine Chips
Aubergine chips are worth making for several reasons, and once you try them, you might never look at aubergines the same way again.
Here’s why they deserve a spot in your kitchen rotation.
1. They’re a Healthier Snack Option
Aubergines are naturally low in calories and packed with fiber.
When you make aubergine chips at home, you control the oil and salt, which means you end up with a snack that’s far healthier than store-bought chips.
They also contain antioxidants like nasunin, which is found in the purple skin.
So you’re not just snacking, you’re actually doing something good for your body.
2. They’re Incredibly Versatile
You can make aubergine chips in the oven, in an air fryer, or even dehydrate them if you want a raw version.
You can season them with just salt and pepper or go wild with paprika, garlic powder, or even nutritional yeast for a cheesy flavor.
This flexibility means you can make aubergine chips that suit whatever mood you’re in.
3. They’re a Great Way to Use Up Aubergines
If you’ve got aubergines sitting in your fridge and you’re not sure what to do with them, making aubergine chips is a fantastic solution.
It’s a simple way to transform a humble vegetable into something everyone will fight over.
Plus, it’s a fun project if you’re looking for a new snack to make at home.
How to Make Aubergine Chips Step by Step
Making aubergine chips is straightforward, but there are a few key steps that make all the difference between crispy chips and sad, mushy slices.
Follow these instructions carefully and you’ll nail it every time.
1. Choose the Right Aubergines
Start by picking firm, glossy aubergines with smooth skin.
Avoid any that feel soft or have brown spots, as they won’t hold up well when sliced.
Smaller aubergines tend to have fewer seeds and a less bitter flavor, which makes them ideal for chips.
2. Slice Them Thinly and Evenly
The thickness of your slices matters a lot when you make aubergine chips.
Aim for slices that are about 1/8 inch thick.
Too thick and they’ll stay soft in the middle.
Too thin and they’ll burn before they crisp up.
A mandoline slicer is your best friend here because it gives you uniform slices every time.
3. Salt Them to Remove Excess Moisture
This step is non-negotiable if you want crispy aubergine chips.
Lay your slices on a paper towel, sprinkle them with salt, and let them sit for about 30 minutes.
The salt draws out moisture, which is the enemy of crispiness.
After 30 minutes, pat them dry thoroughly with another paper towel.
This simple trick is what separates good aubergine chips from great ones.
4. Season Your Slices
Once your slices are dry, it’s time to season them.
Drizzle them with a little olive oil or brush it on lightly.
Then sprinkle your seasonings of choice.
Salt and pepper work beautifully, but you can also try smoked paprika, garlic powder, onion powder, or even a pinch of cayenne for heat.
Toss gently to make sure every slice is coated evenly.
5. Bake or Air Fry Until Crispy
If you’re using an oven, preheat it to 400°F (200°C).
Arrange your slices in a single layer on a baking sheet lined with parchment paper.
Make sure they don’t overlap, otherwise they’ll steam instead of crisp.
Bake for 20 to 25 minutes, flipping halfway through.
If you’re using an air fryer, set it to 375°F (190°C) and cook for about 10 to 12 minutes, shaking the basket halfway.
Either way, keep an eye on them toward the end because they can go from perfectly crispy to burnt quickly.
Tips for Perfect Aubergine Chips Every Time
Even with a solid recipe, a few extra tips can help you make aubergine chips that are consistently crispy and delicious.
1. Don’t Skip the Salting Step
We mentioned this earlier, but it’s worth repeating.
Salting and drying your aubergine slices removes moisture, which is the number one reason aubergine chips turn out soggy.
Don’t rush this step.
2. Use Parchment Paper
When you bake aubergine chips, parchment paper prevents sticking and helps them crisp up evenly.
It also makes cleanup a breeze, which is always a bonus.
3. Avoid Overcrowding the Pan
If you pile too many slices onto one baking sheet, they’ll release steam and end up soft.
Use two baking sheets if you need to, or bake them in batches.
Trust me, the extra effort is worth it.
4. Store Them Properly
If you have leftovers, store your aubergine chips in an airtight container at room temperature.
They’ll stay crispy for a day or two.
If they start to soften, you can pop them back in the oven or air fryer for a few minutes to revive them.
So, How Do You Make Aubergine Chips?
You make aubergine chips by slicing aubergines thinly, salting them to remove moisture, seasoning them, and baking or air-frying them until golden and crispy.
It’s a simple process that anyone can master with a little practice.
The key takeaways are to slice evenly, salt and dry your slices thoroughly, and avoid overcrowding your pan.
Once you learn how to make aubergine chips at home, you’ll wonder why you ever bought chips from the store.
So grab some aubergines and give this recipe a try.
Your taste buds will thank you.