Crispy Eggplant Chips with Chili Lime Dip
Thinly sliced eggplant baked until crisp, served with a tangy chili‑lime dip.
Total
30 min
Prep
10 min
Cook
20 min
Serves
2
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Recipe serves 2
Ingredients
- 200 g Eggplant, thinly sliced
- 1 tbsp Olive oil
- ¼ tsp Salt
- 1 tbsp Lime juice
- ¼ tsp Red chili flakes
- ¼ tsp Garlic powder
Instructions
- 1
Preheat oven to 190°C (375°F).
- 2
Toss eggplant slices with olive oil and salt; arrange on a parchment sheet.
- 3
Bake 15‑20 minutes, flipping once, until edges are golden and crisp.
- 4
Mix lime juice, chili flakes, and garlic powder for the dip; serve alongside chips.
Nutrition per serving
Calories
130
7% of a 2,000 kcal day
| Protein | 3 g |
| Carbohydrate | 12 g |
| Fat | 8 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 210 mg |
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