Crispy Eggplant Parmesan Chips (Print View)

Thin, golden-baked eggplant slices with Parmesan and herbs make a savory, crunchy treat.

# Components:

→ 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 with olive oil spray.
02 - Cut the eggplant into 1/8-inch thick rounds. Pat the slices dry with paper towels to remove moisture.
03 - In a shallow bowl, whisk together eggs and milk until combined.
04 - In another bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, dried oregano, black pepper, and salt.
05 - Dip each eggplant slice into the egg wash, then dredge in the breadcrumb mixture, pressing gently to adhere the coating.
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 slice carefully, then bake for an additional 10 to 12 minutes until golden and crunchy.
08 - Allow the chips to cool slightly on a wire rack before serving.

# Expert Advice:

01 -
  • The crunch is absolutely ridiculous—lighter than fried eggplant but with that same golden, shattery-crisp exterior
  • They vanish faster than you can bake them, so consider doubling the batch immediately
  • Perfect for those moments when you want something savory but not heavy, and they reheat surprisingly well
02 -
  • Do not skip patting the eggplant dry—excess moisture is the enemy of crispiness and will make them steam instead of bake
  • Crowding the baking sheet leads to soggy chips, so use two sheets or bake in batches if necessary
  • A mandoline is your best friend here for consistently thin slices, which means evenly crispy chips
03 -
  • Add a pinch of red pepper flakes to the breadcrumb mixture if you want some heat
  • Gluten-free panko works perfectly here if you need to accommodate dietary restrictions
  • Use a microplane to grate the Parmesan finely so it incorporates evenly into the coating
Return