Crispy Eggplant Parmesan Chips (Print version)

Golden-baked eggplant slices with Parmesan and herbs, delivering a savory, crunchy treat in every bite.

# 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

# Directions:

01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly coat with olive oil spray.
02 - Slice the eggplant into 1/8-inch thin rounds. Pat dry with paper towels to remove excess moisture.
03 - Whisk together the eggs and milk in a shallow bowl until well combined.
04 - In a separate bowl, mix panko breadcrumbs, grated 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 lightly to adhere.
06 - Place the coated slices in a single layer on the prepared baking sheets. Lightly spray the tops with olive oil.
07 - Bake for 12 to 15 minutes, then flip each chip and bake an additional 10 to 12 minutes until golden and crisp.
08 - Transfer chips to a wire rack and let cool slightly before serving.

# Expert Tips:

01 -
  • They're crispy on the outside and tender within, with none of the heaviness of fried eggplant.
  • You get that indulgent Parmesan-herb flavor without needing a deep fryer or excessive oil.
  • They come together in under an hour and feel fancy enough to serve guests but easy enough for a Tuesday night.
02 -
  • Patting the eggplant dry is not optional—it's the difference between chips and soggy circles, and I learned this the hard way during my first batch.
  • Don't skip the resting time on the cooling rack; it transforms them from merely cooked to genuinely crispy.
03 -
  • A mandoline slicer saves time and ensures uniform thickness, which means everything bakes at exactly the same rate.
  • Freshly grated Parmesan makes a noticeable difference in flavor and helps the coating stay crispy rather than absorbing moisture.
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