Crispy Eggplant Parmesan Chips (Printer-Friendly)

Thin, golden-baked eggplant slices coated with Parmesan and herbs—ultimate crunchy snack or appetizer.

# 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 oven to 425°F. Line two baking sheets with parchment paper and lightly coat with olive oil spray.
02 - Cut eggplant into 1/8-inch thick rounds. Pat slices dry with paper towels to remove excess moisture.
03 - Whisk together eggs and milk in a shallow bowl until combined.
04 - In a separate bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, dried oregano, black pepper, and salt.
05 - Dip each eggplant round first into the egg wash, then dredge in breadcrumb mixture, pressing lightly to adhere.
06 - Place coated slices in a single layer on prepared baking sheets. Lightly spray tops with olive oil.
07 - Bake for 12 to 15 minutes, flip slices, then bake an additional 10 to 12 minutes until golden and crisp.
08 - Allow chips to cool slightly on a wire rack prior to serving.

# Expert Suggestions:

01 -
  • They're addictively crunchy without any deep frying mess or guilt.
  • Ready in under 45 minutes, perfect for when you need something impressive but easy.
  • Somehow fancy enough for guests but simple enough to make on a Tuesday night.
02 -
  • Moisture is your biggest obstacle, so don't skip patting the eggplant dry, or you'll end up with soft chips instead of crispy ones.
  • The oven temperature needs to be 425°F to crisp them properly, not lower, or they'll bake instead of fry.
03 -
  • A convection oven bakes these even faster and more evenly, so adjust the time down by 3 to 5 minutes if you have one.
  • Finishing them under the broiler for 1 to 2 minutes at the end takes the crispiness to another level, but watch closely because they burn in seconds.
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