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Crispy fiber-containing snack
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Eggplant chips (30 g) has 144 calories. That works out to 480 calories per 100 g. It contains 14 g of carbs, 2.5 g of protein, 8.9 g of fat and 4.3 g of fiber. Its 1.1 mg of Vitamin E covers 8% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 30 g
144
KCAL / 30G
Carbs
14g
· 5% DV
Protein
2.5g
· 5% DV
Fat
8.9g
· 11% DV
Fiber
4.3g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 38% · Protein 7% · Fat 55%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 8.9 g | 11% |
| Saturated fat | 1.23 g | 6% |
| Trans fat | 0.03 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 14 g | 5% |
| Fiber | 4.3 g | 15% |
| Protein | 2.5 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 30 g | 144 kcal |
| 1 cup (whole) | 18 g | 86 kcal |
| 1 serving (small) | 20 g | 96 kcal |
| 1 pack (mini) | 25 g | 120 kcal |
| 2 cup (double) | 36 g | 173 kcal |
| 1 pack (small) | 40 g | 192 kcal |
| 1 serving (large) | 50 g | 240 kcal |
| 1 pack (large) | 75 g | 360 kcal |
| 100 g | 100 g | 480 kcal |
Calculated from 480 calories per 100 g.
Eggplant chips can be a fiber-containing snack, but how they are made matters. Fried versions or those with added salt and oil may be less suitable for everyday snacking than lightly oiled, baked chips.
Slice the eggplant thinly and evenly, then blot the slices dry before lightly coating them with oil. Arrange them in a single layer with space between them, and bake until crisp; crowded slices tend to steam instead.
Yes, eggplant chips work in an air fryer. Arrange thin, lightly oiled slices in a single layer and check them as they cook, since thinner pieces can crisp and brown much sooner than thicker ones.
Eggplant chips often turn soggy when the slices are too thick, still wet, or crowded on the tray. Blot away surface moisture, leave space between slices, and let the finished chips cool uncovered so steam can escape.
No, peeling eggplant is not necessary for eggplant chips. Leaving the skin on helps the slices hold their shape; wash the eggplant and dry it well before slicing so excess moisture does not slow crisping.
Let eggplant chips cool completely, then store them in an airtight container in a cool, dry place. Sealing them while warm traps steam and softens them; briefly reheating softened chips in the oven can restore some crispness.
Freezing eggplant chips is not a good choice if you want to keep them crisp. Moisture released during thawing can make them soft; store them in an airtight container in a dry place instead.
Eggplant chips pair well with hummus, tzatziki, or a garlicky yogurt dip. Serve the dip on the side rather than coating the chips, which can quickly make them lose their crunch.
Eggplant chips should not taste strongly bitter, although the flavor can vary with the eggplant. If you notice bitterness, lightly salt the slices before cooking and blot away the moisture and salt before adding oil.
Yes. Homemade eggplant chips let you choose the oil and seasonings, while packaged versions are made for convenient storage and may use different ingredients. Homemade chips also tend to soften sooner, so keep them sealed once cool.
Vitamins
Vitamin E
1.14mg · 8% DV
Vitamin K
5.4µg · 5% DV
B2
0.05mg · 4% DV
B6
0.07mg · 4% DV
Minerals
Copper
0.07mg · 8% DV
Phosphorus
44mg · 6% DV
Manganese
0.13mg · 6% DV
Sodium
126mg · 5% DV
Potassium ⭐
186mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 144 calories in 1 serving (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Eggplant chips are thin slices of eggplant cooked until crisp, usually by frying, baking or drying. They may be simply salted or seasoned with herbs and spices, and are sold as a snack as well as made at home. There is no single traditional recipe; they draw on the familiar use of eggplant across Mediterranean and nearby cuisines. Enjoy them on their own or with a dip, such as yogurt or hummus. Their crunchy texture makes a contrast with soft cooked eggplant. They provide fibre, but fried versions can also be high in fat and energy. For a lighter option, choose baked chips or serve a modest portion alongside fresh vegetables.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.23g
MONOUNSATURATED
3.78g
POLYUNSATURATED
2.64g
Omega 6:3 ratio 63:1
Above the ideal 4:1 (63:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.