Crispy Eggplant Parmesan Chips (Printable)

Thin eggplant slices baked golden with Parmesan and herbs for a crunchy, savory snack.

# What You Need:

→ Vegetables

01 - 1 large eggplant, sliced into 1/8 inch rounds

→ Breading

02 - 1/2 cup panko breadcrumbs
03 - 1/3 cup grated Parmesan cheese
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon dried oregano
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon salt

→ Coating

08 - 2 large eggs
09 - 2 tablespoons milk

→ For Baking

10 - Olive oil spray

# Directions:

01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly coat them with olive oil spray.
02 - Cut the eggplant into thin rounds approximately 1/8 inch thick. Pat each slice dry using paper towels to remove excess moisture.
03 - In a shallow bowl, whisk together eggs and milk until combined.
04 - In a separate bowl, mix together panko breadcrumbs, grated Parmesan, garlic powder, oregano, black pepper, and salt.
05 - Dip each eggplant slice into the egg mixture, then dredge in the breadcrumb mixture, pressing gently to ensure coating adheres.
06 - Place coated slices in a single layer on the prepared baking sheets and lightly spray the tops with olive oil.
07 - Bake for 12 to 15 minutes, flip each chip, then bake an additional 10 to 12 minutes until golden and crispy.
08 - Allow the chips to cool slightly on a wire rack before serving.

# Expert Hints:

01 -
  • They're crispy on the outside and tender inside, nothing like mushy eggplant dishes you might have tried before.
  • Ready in 40 minutes from start to finish, perfect for unexpected guests or a last-minute appetizer.
  • Naturally vegetarian and gluten-free adaptable, so everyone at the table can enjoy them.
02 -
  • Moisture is your biggest enemy; if your eggplant slices aren't patted dry, no amount of baking will make them crisp.
  • Don't skip the flip halfway through—it ensures even browning and prevents the bottoms from burning while the tops stay pale.
  • These are best eaten within a few hours of baking, though you can reheat them in a 375°F oven for 5 minutes to bring back the crunch.
03 -
  • A convection oven will bake these faster and more evenly; reduce the time by a few minutes and check at 10 minutes on the first side.
  • Don't crowd the baking sheets; give each chip breathing room so hot air can circulate and crisp all sides.
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