Crispy Eggplant Parmesan Chips (Print Version)

Golden-baked eggplant slices with Parmesan and herbs for a crunchy, savory snack or appetizer.

# What You'll 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

# How To:

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 dry with paper towels to remove excess moisture.
03 - Whisk together eggs and milk in a shallow bowl.
04 - Combine panko breadcrumbs, grated Parmesan, garlic powder, dried oregano, black pepper, and salt in another bowl.
05 - Dip each eggplant slice into the egg wash, then dredge in the 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 each slice, then bake for an additional 10 to 12 minutes until golden and crisp.
08 - Allow chips to cool slightly on a wire rack before serving.

# Expert Tips:

01 -
  • They're crispy without deep frying, so your kitchen doesn't smell like oil for hours afterward.
  • One hand can grab a handful straight from the rack while the other does something else, making them perfect for snacking while cooking dinner.
  • The Parmesan and herbs give you that savory punch that usually requires way more effort than this actually takes.
02 -
  • Moisture is the enemy of crispiness—if your eggplant slices aren't thoroughly dried before coating, no amount of oven heat will give you the crunch you're after.
  • Flipping them halfway through baking is what creates the texture you want; one side bakes in the radiant heat from above, the other from below, and both sides need that attention.
03 -
  • Convection ovens cook these even faster and more evenly, crisping them in about 8 minutes per side—if you have that option, use it and watch them closely to avoid burning.
  • A quick 1 to 2 minute finish under the broiler after they're mostly done adds an extra layer of crispiness and color, but you have to watch them like a hawk so they don't char.
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