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Eggplant Parmesan Chips

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Calories 61kcal
Author Brenda Bennett | Sugar-Free Mom


  • 4 cups eggplant sliced thinly with skin
  • ½ cup tomato sauce
  • 1 teaspoon Italian seasoning
  • ¼ cup grated parmesan cheese
  • 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.


The entire recipe makes 3.5 ounces once it's all dried and crisp. One serving will give you quite a bit, although ½ ounce doesn't sound like much. I weighed my serving and it was about 6 large chips.


Serving: 1g | Calories: 61kcal | Carbohydrates: 4.6g | Protein: 4.3g | Fat: 2.9g | Saturated Fat: 1.8g | Cholesterol: 8mg | Sodium: 276mg | Fiber: 2.2g | Sugar: 2g