Potatoes are full of starch, which means they are high in carbohydrate. Therefore potato crisps really aren’t on the radar when living the LCHF lifestyle. However, with less than 4% of carbohydrate per 100 grams of food, aubergine is great for making LCHF crisps. A healthy and delicious crispy snack, which is easy to make.
- 1 aubergine, preferably organic
- Extra virgin olive oil
- Onion powder or garlic powder to taste
- Salt & black pepper
Prepare a baking tray with baking paper (not aluminium foil) and set the oven to 220 degrees Celsius. Slice the aubergine in 3-5 mm thin slices. The thinner rounds, the crispier they will be. Pour extra virgin olive oil on a plate. To give the crisps a nice taste, add onion powder or garlic powder, salt and black pepper to the olive oil and stir. Here you can of course alternate with whatever spices you prefer. Dip the aubergine slices one by one lightly in the olive oil and place on the baking paper. Bake in the oven for 10 minutes each side – all in all 20 minutes or until dark brown and crispy.
Enjoy these delicious low-carb high-fat crisps and stay healthy.