Baked Eggplant Chips & Dip to Die For. {Vegan Recipe}


It’s hard to find delicious, healthy, vegan snacks sometimes.

So much of what we can find in supermarkets is full of sugar and oil, high in sodium, and generally processed beyond all recognition. (I like to call these items “non-foods.”)

So, I prefer to make my own.

A lot of new vegans, before they learn how to properly feed themselves without animal products, will fill up on foods like chips (fries) and other satisfying-but-not-nourishing snacks.

After more than 23 years living meat-free, and over eight years plant-based, I no longer struggle to meet my nutritional needs. To the contrary, actually: I’m thriving! Still, sometimes we all desire something deliciously crispy and satisfying, yet healthy and nutritious.

For those times, these eggplant chips (fries) are a fantastic alternative to our usual options—especially since they’re baked, not fried! Paired with a coconut yogurt dip, they’ll be a hit at any party or gathering. Yowsers! Yum!

This recipe is for one eggplant; simply multiply as needed to satisfy more healthy snackers!

Super Simple Ingredients:


1 eggplant, cut into strips
1/2 cup unsweetened plain coconut yogurt (any plant-based yogurt will do)
1 pinch paprika
2 Tbls juice of a lemon
1 Tbls apple cider vinegar
2 cups gluten-free seasoned breadcrumbs


1 cup unsweetened plain coconut yogurt (any plant-based yogurt will do)
1 Tsp dill
2 Tbls lemon juice
1 pinch black pepper

Super Simple Instructions:

1. Chips: Preheat oven to 180 degrees C (350 F). Line two large baking trays with baking paper.

2. Cut the eggplant into strips.

3. Dip: Combine all dip ingredients in a medium-sized bowl. Put in the fridge until the chips are ready.

4. Combine yogurt, paprika, lemon juice and apple cider vinegar in a large bowl. Toss eggplant chips in yogurt mixture, coating evenly.

5. Place breadcrumbs on a plate, and lightly coat eggplant strips with breadcrumbs. Spread out evenly onto baking paper on trays, making sure they don’t touch.

6. Bake in preheated oven for 15 minutes, or until crispy. Turn over and bake other side for another 15 minutes.

7. Serve with dip.

8. Enjoy!



Author: Donna Wild

Image: Courtesy of Author

Editor: Catherine Monkman

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Donna Wild

Donna Wild, Founder

When Donna was 12 years old, she had a dream to be a dancer and have a house on a property with some happy cows. However, this was the year that doctors diagnosed her with juvenile arthritis and began medicating her for the pain. At 17 years of age, she visited specialists who diagnosed her with chronic rheumatoid arthritis in her entire body and said she would be crippled by the time she was just 22. By then, she had spent her life training to be a professional dancer, however, had become 13 kilograms overweight and directionless.

Donna believes that animal cruelty is wrong and personally suffers when she sees the way humans treat animals, she has worked tirelessly for a decade to empower people and families to eat in alignment with their belief- cruelty-free.

Today, Donna is a Mum of a four-year-old, a Nutritionist, a popular plant-based health and lifestyle author and an Australian Latin Dance Champion. She is completely free of arthritis, pain, and medication.

With her experience transitioning from a meat-eating to vegetarian, to vegan, to purely plant-based diet, and with the tens of thousands of hours she’s put into learning about nutrition and human bodies, Donna has gone just as deep into the ethics behind what we eat which is how she came to found this charity.

Til The Cows Come Home is a charity that aims to be the World Vision for livestock animals, on a mission to rescue animals that are too sick or injured to make it to slaughter and re-home them to a sanctuary to live a full and happy life, just as Donna imaged as a child.

Donna welcomes comments and questions!

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