Eggplant Parmesan Chips are a tasty, flavorful, low carb alternative to traditional chips!
Are you a chip person?
Some people are and some people aren't. I am a chip person. I will take a chip over a sweet dessert. It's the salty, crisp thing about them I love.
Being one who was most certainly addicted to chips before going low carb, I have found a way to get my fix of flavorful chips without all the carbs that make me crave more and more.
I could never eat just one chip. I mean who can do that? Is there anyone who could? I highly doubt it and I always felt such guilt and regret for overindulging, and let's not even talk about the bloating that always happened the next day.
If you've been following my blog for a while you know my very popular, viral Salt & Vinegar Zucchini Chips.
And while I love those, I also love variety! Changing up my chip options is what I thrive one.
Spicy Nacho Cucumber Chips and now these eggplant chips!
I am also a lover of eggplant and hence do love eggplant parmesan.
You might say, "but I don't like eggplant".
It's ok. It's not the same flavor or texture. It's worth it to try them.
If you're a chip person, you go to any lengths to get that fix.
They don't take much time at all to prep. A little slicing, a little sauce, a little seasoning and some time in the dehydrator.
It's fun finger food for parties because I never want to feel deprived when I'm at a party and everyone is nibbling appetizers and chips! I bring my own and even non low carber's love them!
Eggplant Parmesan Chips
- 4 cups eggplant sliced thinly with skin
- ½ cup tomato sauce
- 1 teaspoon Italian seasoning
- ¼ cup grated parmesan cheese
- ⅓ cup grated mozzarella cheese
- Lay slices of eggplant on grates of dehydrator.
- Brush a thin layer of sauce over each slice.
- Combine the seasoning and cheeses together in a bowl.
- Sprinkle over each slice of eggplant.
- Dehydrate at temp 135 for veggies. Mine took about 6 hours.