Peppercorn Spiced Eggplant And Sweet Potato Chips

I sometimes crave something crunchy, not like carrot crunchy – like salty, starchy crunchy. The noise, the texture, the tang on the tongue – all the things that make chips so addictive! I used a really good quality flaky sea salt and hand crushed the peppercorns, it makes a world of difference to the flavor. Here is proof that a delicious chip can be really healthy and extremely low in fat.  They are simple to make, gluten free, lower in carbohydrates and Paleo Diet friendly!


  • Pink peppercorns
  • White peppercorns
  • Seat salt
  • 1 large eggplant, thinly sliced
  • 1 medium sweet potato, thinly sliced
  • Dash of olive oil


Preheat an oven to 200 degrees Celsius.  Combine equal amounts of white and pink peppercorns and a generous pinch of salt  to a mortar and pestle and  grind by hand.  The aromas released are divine, plus you get a better texture than by using  a grinder.

Lay the eggplant and potato out flat on baking paper or a non-stick surface and coat with the smallest amount of olive oil, literally just enough for the peppercorn mix to stick. Sprinkle both sides with the peppercorn mix and bake in the oven until the chips look like they are beginning to crisp then turn over. You may need to turn them a couple of times to prevent burning one side.

Once looking sufficiently crispy remove from oven and place on a wire rack to cool and harden further.

Serve these alone or with homemade dip and enjoy!


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