Eggplant Fries

5 from 2 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 214kcal

Author: Anjali Shah

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

US Customary - Metric

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