Eggplant Fries
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My oven-baked Eggplant Fries recipe is a favorite at my house! These fries are golden, crispy on the outside, soft on the inside, and have the perfect balance of smoky, slightly sweet, and savory flavors. They’ve quickly become one of my favorite healthy snacks and a fun alternative to regular fries.
I have to admit, the first time I made eggplant fries, I had no idea what to expect. Would they be crispy? Would they actually taste good? Or would they just turn into a soggy mess? Turns out, they’re AMAZING! Just like my healthy yuca fries, these are guilt-free, super crispy, and totally addictive.
Whether you call them eggplant fries or aubergine fries, they’re baked instead of fried, so they’re just as crunchy and delicious, but still totally healthy.
👩🏽🍳 Why I Love This Recipe
Eggplant isn’t usually the first thing that comes to mind when I think of fries, but this recipe changed my mind completely. The almond flour coating gives them a delicious crunch, while a touch of maple syrup and smoked paprika adds a depth of flavor that makes them completely addictive.
The moment my kids see me cooking vegetarian eggplant recipes, they immediately start asking for these crispy eggplant fries in their school lunch – no exceptions! Ha! It’s the same story whenever I make my eggplant parmesan without breadcrumbs, they just know something delicious is coming. So, of course, I have to make time to whip up a batch! Luckily, these eggplant fries are so easy to make and ready in under an hour, so we always enjoy some fresh out of the oven while the rest get packed up for school. Because let’s be real, nothing beats a homemade snack, right?
I highly recommend trying these vegan eggplant fries because they’re crispy, delicious, and way healthier than traditional fries. Whether you’re making them for a snack, a side dish, or just because you’re craving something crispy and fun, they never disappoint.
🥘 Ingredients
These simple ingredients come together to create the perfect crispy eggplant fries with a smoky-sweet twist.
Eggplant : The star of the show! I cut it into thin fry-like sticks for the best crunch.
Olive Oil: Helps the seasonings stick while keeping the fries crispy (use veggie broth for an oil-free version).
Salt & Pepper: Enhances the natural flavors of the eggplant.
Smoked Paprika: I love it because it adds a subtle smoky depth to the fries.
Maple Syrup: A touch of sweetness to balance out any bitterness in the eggplant.
Almond Flour : Gives these fries their crispy, golden coating (you can swap this for breadcrumbs or cornmeal if you prefer a different texture).
🔪 How To Make
My oven-baked crispy eggplant fries are super easy to make! Just slice, season, toss in flour, and bake.
Prep the eggplant: I slice the eggplant into thin fry-like sticks, the thinner they are, the crispier they’ll get!
Season and coat: I toss the eggplant fries in a bowl with olive oil (or veggie broth), salt, pepper, smoked paprika, and maple syrup to make sure they’re evenly coated.
Coat with almond flour: In another bowl, I toss the eggplant pieces in almond flour until they’re fully coated. This gives them that crispy, golden finish when baked!
Bake until crispy: I spread the fries out on a parchment-lined baking sheet, making sure they don’t overlap. I bake them for 35-45 minutes, flipping halfway through, until they’re golden brown and crispy.
💭 Expert Tips
My #1 Secret Tip for making the crispiest eggplant fries is to sprinkle salt on the cut eggplant and let it sit in a colander for 20 minutes, then pat it dry. This step draws out excess moisture, which helps the fries get extra crispy instead of soggy when baked. If you have the time, don’t skip this step, it makes all the difference.
Other Tips To Keep In Mind:
- Check for ripeness: I gently press my finger against the eggplant, if it leaves a light indent, it’s perfectly ripe and ready to use.
- Cut them thin for extra crispiness: The thinner the slices, the crispier they get! I love making them extra crunchy for the best fry-like texture.
- Give them space on the pan: I make sure to spread the fries out in a single layer on parchment paper. If they overlap, they won’t crisp up properly!
- Make it nut-free: I swap almond flour for cornmeal or breadcrumbs when I want a different crunchy texture or a nut-free version.
- Peeling is optional: I like to remove some of the skin to reduce bitterness, but it’s totally up to you! A touch of maple syrup also helps balance out any bitterness.
📖 Variations
These are my favorite variations to switch up these eggplant fries:
Spicy Cajun: I add 1 teaspoon of Cajun seasoning and ¼ teaspoon of cayenne pepper to the seasoning mix for a bold, spicy kick.
Parmesan Herby: I mix 2 tablespoons of vegan parmesan cheese with the almond flour for extra cheesy, savory flavor. A ½ teaspoon of dried oregano and basil gives them a delicious herby twist.
Crispy Panko-Coated: For an extra crunchy bite, I swap out almond flour for 1 cup of panko breadcrumbs. They bake up golden, crispy, and pair perfectly with healthy marinara sauce for dipping.
🍽 Serving Suggestions
These fries are delicious on their own as appetizers, but I also love pairing them with:
Burgers: I love pairing them with my high protein veggie burgers for a hearty, satisfying meal or my hemp burgers, which are packed with nutrients and pair perfectly with the crispy, smoky-sweet flavor of the fries!
Salads: I love serving these crispy eggplant fries alongside my spinach and arugula salad for a fresh, peppery contrast or my avocado cucumber salad, which adds a juicy, refreshing balance to every bite.
🧊 Storage Directions
Refrigeration: I store any leftover eggplant fries in an airtight container in the fridge for up to 5 days. They stay fresh and crisp up beautifully when reheated.
Freezing: To prep ahead, I cut the eggplant into strips and store them in a freezer bag or airtight container in the fridge until I’m ready to use them. Cooked fries can be frozen for up to 3 months using the partial-bake method.
Reheating: If freezing cooked fries, I bake them about 2/3 of the way, then let them cool before wrapping them in plastic or storing them in a container. When I’m ready to eat, I let them defrost on the counter, then finish baking them to get that perfect crispy outer coating.
❓Recipe FAQs
How do you cut eggplant into strips?
The way I like to cut eggplant for fries is by starting lengthwise, slicing it down the middle first. I lay the flat side down, then slice it into larger strips. From there, I cut each one into thinner, fry-like pieces until they look just like classic French fries. If I want super uniform strips, I sometimes use a mandoline for extra precision!
Is the skin of an eggplant healthy?
Yes it is! The skin of an eggplant packs in fiber and healthy antioxidants, so if you don’t mind the texture definitely leave it on!
How do you keep fried eggplant from getting soggy?
The best way to get crispy eggplant fries is to sprinkle the cut eggplant with salt, let it sit, then dab off the excess moisture before finishing the recipe.
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📋 Recipe Card
Eggplant Fries
My oven-baked Eggplant Fries recipe is a favorite at my house! These fries are golden, crispy on the outside, soft on the inside, and have the perfect balance of smoky, slightly sweet, and savory flavors. They’ve quickly become one of my favorite healthy snacks and a fun alternative to regular fries.
Servings: 4
Calories: 214kcal
Ingredients
- 1 eggplant
- drizzle your favorite oil , or veggie broth if you don't use oil
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 2 teaspoons maple syrup
- 1 cup almond flour , see note
Instructions
- Preheat oven to 400°F/200°C.
- Cut eggplant into thin fry like sticks. The thinner they are the crispier they will get.
- Optional, you can sprinkle some salt on the cut eggplant and put them in a colander for around 20 minutes. This will draw out some of the moisture and give you a crispier end result. I have skipped this step and still loved them. When done, wipe the eggplant pieces dry.
- Put eggplant pieces in a deep bowl and sprinkle with oil or veggie broth, salt, pepper, paprika and maple syrup. Mix to coat.
- Place almond flour in another bowl or dish. In small handfuls, put eggplant pieces in bowl and toss to coat well.
- Place on a baking sheet covered with parchment and bake for 35-45 minutes, depending on thickness, or until golden brown. Make sure they don't overlap to assure the most crispy result. Start checking at 25 minutes as ovens can vary and it also depends on the size of your pieces!
- Serve with your favorite dip.
Notes
- My #1 Secret Tip for making the crispiest eggplant fries is to sprinkle salt on the cut eggplant and let it sit in a colander for 20 minutes, then pat it dry. This step draws out excess moisture, which helps the fries get extra crispy instead of soggy when baked. If you have the time, don’t skip this step, it makes all the difference.
- Check for ripeness: I gently press my finger against the eggplant, if it leaves a light indent, it’s perfectly ripe and ready to use.
- Cut them thin for extra crispiness: The thinner the slices, the crispier they get! I love making them extra crunchy for the best fry-like texture.
- Give them space on the pan: I make sure to spread the fries out in a single layer on parchment paper. If they overlap, they won’t crisp up properly!
- Make it nut-free: I swap almond flour for cornmeal or breadcrumbs when I want a different crunchy texture or a nut-free version.
- Peeling is optional: I like to remove some of the skin to reduce bitterness, but it’s totally up to you! A touch of maple syrup also helps balance out any bitterness.
Nutrition
Calories: 214kcal | Carbohydrates: 17g | Protein: 9g | Fat: 14g | Saturated Fat: 1g | Sodium: 605mg | Potassium: 348mg | Fiber: 7g | Sugar: 7g | Vitamin A: 275IU | Vitamin C: 2.6mg | Calcium: 73mg | Iron: 1.7mg
