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Baba Ghanoush with Eggplant Chips

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This Baba Ghanoush with Eggplant Chips are a must try recipe!  It’s low waste, packed with flavor and easy to make!  

Not only is it a mouthwatering combination of roasted eggplant, tahini, and spices, but it also includes an incredible crunch factor with homemade eggplant chips cooked to perfection in minutes in an air fryer.

With great health benefits to boot, you need to try this delectable side dish or snack!

Baba Ghanoush: A Delightful Middle Eastern Dip

Baba Ghanoush, also known as Baba Ganoush, is a traditional Middle Eastern dish made from roasted eggplant blended with tahini, lemon juice, and spices.

It’s a creamy and flavorful dip that’s perfect for spreading on pita bread, dipping vegetables, eggplant chips (duh) or serving as a side dish! 😉

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A Dip & a Chip

Now, let’s talk about a delightful twist to this classic recipe – eggplant chips. Utilizing the skins of the roasted eggplant that are typically discarded, eggplant chips offer a delicious and sustainable snack option.

After roasting the eggplant for Baba Ghanoush, instead of discarding the skins, they are repurposed to create crispy chips. This ingenious low-waste cooking hack not only reduces food waste but also transforms something often overlooked into a delectable treat.

Eggplant chips are simple to make and require minimal ingredients. By seasoning the eggplant skins with spices like garlic powder, paprika, and sea salt before air frying, you achieve a crispy texture that perfectly complements the creamy Baba Ghanoush.

The result is a satisfying snack that’s not only flavorful but also healthier than traditional fried snacks, thanks to the air fryer method requiring minimal oil.

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What you need for this recipe:

The Baba Ghanoush:

  • Eggplant, roasted (save the skins for chips)

  • Tahini (this Mideast or this Tarazi Middle Eastern brands are amazing- I use them a lot!)

  • Lemon

  • Sea salt

  • Cumin

  • Paprika

  • Extra virgin olive oil

  • Lime (for topping)

  • Parsley (for topping)

     

The Eggplant Chips:

  • Skin of eggplant (saved from the roasted eggplant)

  • Garlic powder (or any other spices you like, onion powder and dried oregano also work here)

  • Paprika

  • Sea salt

  • Avocado oil (I use this one, not all avocado oils are created equally so make sure they are pure avocado oil)

My favorite part of this recipe is truly that it’s a fun 2 in 1!  I love how tasty the eggplant skin chips are and it’s something I honestly would have never thought of years ago until I started to create more low waste recipes.  

Chips and dip, but make it healthy and low-waste, it’s really a win win.

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Why You Need to Try Eggplant Chips

Aside from their delicious taste and low-waste appeal, eggplant chips offer several additional benefits:

  1. Nutrient-Rich: Eggplants are rich in vitamins, minerals, and antioxidants, making them a nutritious snack option.

  2. Versatile: Eggplant chips can be seasoned with various spices and herbs to suit your taste preferences, offering endless flavor possibilities.

  3. Easy to Make: With just a few simple ingredients and an air fryer, you can whip up a batch of crispy eggplant chips in no time.

  4. Sustainable: By utilizing food scraps like eggplant skins, you contribute to reducing food waste and promote sustainability in your kitchen.

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vegan Baba Ganoush with eggplant chips

Baba Ghanoush with Eggplant Chips

Justine Colbert
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean, Middle Eastern
Servings 2 people

Ingredients
  

Baba Ganoush:

  • 1 eggplant roasted (save the skins for chips)
  • 2 tbsp tahini runny tahini works well
  • 1/2 lemon juiced
  • 1/4 tsp sea salt
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 2 tsp of extra virgin olive oil extra for topping
  • 1/2 lime, juiced (for topping)
  • Small handful of parsley, chopped (for topping)

Eggplant Chips:

  • Skin of eggplant cut into 2 inch wide pieces with knife or kitchen scissors
  • 1/4 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp sea salt
  • avocado oil spray

Instructions
 

  • Cut off the top green part of the eggplant. Then cut the eggplant in half.
  • Place on a plate and sprinkle a generous amount to sea salt onto the open flesh side of the eggplant.
  • Allow it sit for about 20 minutes. This allows the eggplant to sweat and release moisture. You should see water droplets on it.
  • Preheat oven to 450F.
  • Use a cloth or paper towel to dry off.
  • Cover both sides of the eggplant with avocado oil or avocado oil spray.
  • Place both halves onto a baking sheet with skin side facing up.
  • Roast the eggplant for 35 mins.
  • Remove and carefully use a spoon to remove the roasted eggplant, leaving the skins in tact.
  • Place all baba ghanoush ingredients into a food processor and pulse until smooth.

For the eggplant chips:

  • Cut the eggplant skins into 2 inch wide pieces with knife or kitchen scissors.
  • Sprinkle garlic powder, paprika and sea salt evenly over the skins.
  • Spray with avocado oil.
  • Air fry for 395F for 3-4 minutes or until crispy.
Keyword baba ghanoush, dip, eggplant, eggplant chips, gluten free, healthy, low waste, vegan
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