Save The first time I made these chips, I was trying to use up an eggplant that had been sitting on my counter for days. I sliced it paper-thin, almost translucent, and decided to treat them like potato chips instead of going the traditional Parm route. My roommate walked in mid-bake, following the smell of toasted cheese and garlic, and ended up eating half the tray straight from the cooling rack while they were still too hot to touch properly.
I brought these to a potluck last summer, arranged on a platter with a small bowl of marinara in the center. Someone asked if I had deep-fried them. When I explained they were baked, the same person went back for thirds, saying they could not believe something this light and crispy came out of an oven. Later that evening, I found the recipe written on a napkin in someones purse.
Ingredients
- 1 large eggplant, sliced into 1/8-inch rounds: Thinner slices mean crunchier chips, and a mandoline saves your life here if you have one
- 1/2 cup panko breadcrumbs: The airy texture creates a lighter, more delicate crunch than regular breadcrumbs
- 1/3 cup grated Parmesan cheese: Use the stuff you grate yourself if possible, it melts into the breading beautifully
- 1/2 teaspoon garlic powder: Even distribution of flavor without any burnt bits of fresh garlic
- 1/2 teaspoon dried oregano: That classic Italian-American herb note that makes everything taste like comfort
- 1/4 teaspoon freshly ground black pepper: A little warmth to cut through the rich cheese
- 1/4 teaspoon salt: Just enough to enhance without overwhelming, you can always add more at the end
- 2 large eggs: The binder that makes everything stick
- 2 tablespoons milk: Thins the egg slightly for an even coating
- Olive oil spray: Get the spray kind, it coats evenly without making things soggy the way brushed oil can
Instructions
- Heat and prep:
- Preheat your oven to 425°F and line two baking sheets with parchment paper, giving each a light coat of olive oil spray.
- Slice and dry:
- Cut your eggplant into 1/8-inch rounds and pat each slice thoroughly with paper towels to remove excess moisture.
- Make the wash:
- Whisk together the eggs and milk in a shallow bowl until fully combined.
- Mix the coating:
- Combine panko, Parmesan, garlic powder, oregano, pepper, and salt in another bowl.
- Dip and dredge:
- Dip each eggplant slice into the egg mixture, then press it into the breadcrumb mixture, coating both sides evenly.
- Arrange and spray:
- Lay the coated slices in a single layer on your prepared baking sheets and give the tops a light spray of olive oil.
- First bake:
- Bake for 12 to 15 minutes until the bottoms are golden and starting to crisp.
- Flip and finish:
- Flip each chip and bake another 10 to 12 minutes until deeply golden and crisp all over.
- Cool briefly:
- Let them cool for a few minutes on a wire rack, which helps them crisp up even more.
Save My grandmother used to make eggplant parmesan the long way, frying each slice, layering with sauce and mozzarella, baking for an hour. These chips feel like the best part of that dish distilled down to its essential crunch. I ate an entire batch standing at the counter the first time I perfected the timing, burn be damned.
Getting the Crispiest Results
A convection oven is a game-changer here, circulating hot air for even more crunch. If you have one, use it. If not, a minute or two under the broiler at the end can push them over the edge into perfect crispiness, but stand there the whole time because they go from golden to burnt fast.
Serving Ideas
Marinara is classic, but these also shine with a simple garlic aioli or even just a sprinkle of extra Parmesan while they are still hot. I have also eaten them plain, straight from the rack, which might be the best way of all.
Make-Ahead and Storage
These are best fresh, but you can reheat leftover chips in a 400°F oven for 5 minutes to restore some of the crunch. The microwave will ruin them completely, so avoid that at all costs. I have also frozen the raw, breaded slices between layers of parchment and baked them straight from frozen, adding just a couple of minutes to the cooking time.
- Double the batch if you are feeding more than two people
- Let the baking sheets cool completely between batches if you are making more than one
- Season with a little flaky salt right after baking for extra flavor
Save These chips have become my go-to when I want something that feels indulgent but is not actually that heavy. Perfect for movie nights or when you just need crunch in your life.
Recipe FAQ
- → How do I achieve the crispiest eggplant chips?
Pat the eggplant slices dry before coating and bake them on parchment-lined sheets with olive oil spray. Flipping halfway helps ensure even crispiness.
- → Can I use gluten-free breadcrumbs for coating?
Yes, substitute regular panko with gluten-free breadcrumbs to accommodate dietary needs without compromising texture.
- → What spices enhance the flavor of these chips?
Garlic powder, dried oregano, and freshly ground black pepper complement the Parmesan and bring a balanced herby taste.
- → Is it possible to add a spicy element?
Absolutely, a pinch of chili flakes can be added to the breadcrumb mix for a subtle heat twist.
- → What is the best way to serve these eggplant chips?
Serve them warm on a wire rack to maintain crunch, alongside a side of marinara sauce for dipping.