Pin it My neighbor Sarah brought over a basket of eggplants one August afternoon when her garden had overproduced wildly, and I found myself standing in my kitchen wondering what to do with seven purple vegetables. I remembered my grandmother mentioning she'd slice them thin and bread them, so I gave it a try—but instead of frying, I baked them to keep things lighter. That first batch came out golden and unexpectedly crispy, almost chip-like, and we couldn't stop eating them straight off the cooling rack. Now whenever eggplant season rolls around, this is the first thing I make.
I served these at a small dinner party last spring, and my friend Marcus—who claimed he didn't like eggplant—ate nearly the entire batch before realizing what he was eating. The room went quiet for a moment, then we all laughed because something about that moment made these chips feel less like a side dish and more like proof that food can surprise you.
Ingredients
- 1 large eggplant, sliced into 1/8-inch rounds: This thickness is crucial—too thin and they shatter, too thick and they stay soft inside. A mandoline makes this effortless if you have one, but a sharp knife and a steady hand work beautifully.
- 1/2 cup panko breadcrumbs: Regular breadcrumbs get dense when baked; panko stays light and creates that satisfying crunch.
- 1/3 cup grated Parmesan cheese: Use freshly grated if possible—the pre-shredded versions contain anti-caking agents that can make the coating taste slightly grainy.
- 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon salt: These proportions give you herbaceous warmth without overpowering the delicate eggplant flavor.
- 2 large eggs and 2 tablespoons milk: The egg acts as your adhesive, and the milk stretches it slightly so the coating clings evenly without pooling.
- Olive oil spray: A light mist is all you need to encourage browning without turning these into fried chips.
Instructions
- Heat your oven and prep your workspace:
- Set your oven to 425°F and line two baking sheets with parchment paper, then give each sheet a light spray of olive oil. This prevents sticking and helps the bottoms brown evenly.
- Slice and dry the eggplant:
- Cut your eggplant into thin rounds—about the thickness of a dime—and pat each slice dry with paper towels. Eggplant holds water like it's going out of style, and removing it means crispier chips.
- Set up your breading station:
- Whisk eggs with milk in one shallow bowl until the mixture looks pale and uniform. In another bowl, toss together panko, Parmesan, garlic powder, oregano, pepper, and salt until everything is evenly distributed.
- Coat each chip:
- Dip an eggplant slice into the egg mixture, letting excess drip off, then lay it in the breadcrumb mixture and press gently on both sides so the coating adheres. It should look like it's wearing a light, even jacket.
- Arrange and spray:
- Place coated slices in a single layer on your prepared sheets—don't overlap them or they'll steam instead of crisping. Give the tops a light spray of olive oil.
- Bake and flip:
- Bake for 12 to 15 minutes until the bottoms turn golden, then carefully flip each chip and bake another 10 to 12 minutes until both sides are deep golden and the chips feel light and crispy when you tap them. The exact time depends on your oven and the thickness of your slices.
- Cool slightly before serving:
- Let the chips sit on a wire rack for a few minutes so they set up and become fully crisp. This is when they achieve their final texture and it's worth the wait.
Pin it These chips became my go-to when my daughter's friends started coming over after school, and within weeks I realized I was buying eggplants specifically for this recipe. There's something about feeding people food that makes them pause and say 'wait, this is eggplant?' that never gets old.
Getting Extra Crispiness
If your oven tends to bake gently rather than aggressively, consider switching to convection mode if you have it—the circulating air works wonders. Another trick I've used on particularly humid days is finishing the chips under the broiler for just 1 to 2 minutes after they've baked, watching closely so the Parmesan doesn't burn. The added intensity makes them even more shatteringly crisp.
Flavor Variations Worth Trying
The beauty of this recipe is how forgiving it is to experimentation. A pinch of chili flakes mixed into the breadcrumb coating gives you heat without disrupting the herbal notes, and some nights I add a small handful of freshly grated Pecorino Romano alongside the Parmesan for a sharper bite. You could also dust the finished chips with fresh basil or a whisper of smoked paprika.
Serving and Storage
These chips shine brightest when served warm or at room temperature, alongside a small bowl of marinara sauce for dipping or even a quiet dollop of tzatziki if you're feeling adventurous. I've found they keep in an airtight container for a day or two, though they're best eaten the day they're made. If you need to reheat them, a quick 5-minute stint in a 350°F oven revives their crispiness better than a microwave ever could.
- Serve them fresh and still slightly warm for the most satisfying crunch and flavor.
- Make them gluten-free by swapping in gluten-free panko without changing anything else about the method.
- Prepare the slices and coating station ahead of time, then bake right before serving for optimal texture.
Pin it These eggplant chips have quietly become one of those recipes I reach for when I want something that tastes indulgent but isn't complicated, and that's become my favorite kind of cooking. They're proof that sometimes the simplest transformations—good eggplant, fresh herbs, and a hot oven—are exactly what you need.
Recipe FAQs
- → How do I ensure the chips come out crispy?
Slice the eggplant thinly and pat dry to remove moisture. Use a generous coating of breadcrumbs and bake at a high temperature, flipping halfway through for even crispiness.
- → Can I make these chips gluten-free?
Yes, substitute regular panko breadcrumbs with gluten-free panko for a gluten-free version without sacrificing crunch.
- → What dipping sauces pair well with these chips?
Marinara sauce is a classic choice, but other options like garlic aioli or a spicy chili dip also complement the savory flavors nicely.
- → Is it necessary to flip the chips during baking?
Flipping ensures both sides bake evenly and develop a uniform golden crisp texture, enhancing the overall crunch.
- → Can I add extra spices for flavor?
Absolutely! Adding chili flakes or extra herbs can boost flavor and add a spicy kick to the finished chips.