Eggplant Chips


It’s that time of the year when my snacking levels tend to increase, footy finals, cricket season and uni exams are all happening. However I take pride in my body, how I push it and what I fuel it with, so I’m not about to stuff my face full of oily, fatty potato chips because the end result isn’t worth it. But that doesn’t mean I don’t miss crunchy on the outside, fluffy on the inside chippies (sigh!)

So I have an alternative that I just can’t get enough of; Eggplant Chips. These are inspired by the ones I had at The Stables Bar in Perth, but a tad healthier – though just as good! I promise, healthy can be so finger lickin’ good! If you love eggplant than these will be right up your food alley, if you are not a an of the aubergine vegetable then I encourage you to try them – you have never had eggplant like this! The eggplant comes out golden and crisp, with a soft, fluffy melt in your mouth inside. Deeeeeelish!

What you’ll need:

  • 2 eggs
  • 2-3 cups of polenta
  • 1 eggplant
  • Grated parmesan cheese (optional)
  • 1 large baking tray
  • Baking paper

(Yep, that’s all!)


What to do:

  • Heat your oven to 180 degrees Celsius
  • Place a sheet on baking paper on the baking tray
  • Slice your eggplant into chip size wedges (leave skin on)
  • In a small bowl mix the two eggs with a fork, to create an “egg wash”
  • In a separate bowl place the polenta and add grated parmesan cheese (enough to your liking, I used 1/2 a cup)
  • Take a wedge of eggplant, dip it into the egg mix, then into the polenta mix.
  • Thoroughly coat the eggplant in the polenta then back on a baking tray
  • Continue this process until all the eggplant wedges are coated and placed on the tray
  • Place the eggplant wedges in the oven for 20-30 minutes until golden
  • Eat as is (straight away obviously!) or serve with a dip – my favourite is a mix of smoked paprika and Greek yoghurt, hummus or a roasted capsicum dip. YUM!


Go on, give them a go, believe me you’ll be coming back for more!

JB xx

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