Introduction

Crispy Eggplant Parmesan Chips are a delightful and healthier twist on the classic dish. Thinly sliced eggplant rounds are coated in a flavorful Parmesan and breadcrumb mixture, then baked to golden perfection. These chips make a perfect snack or appetizer to enjoy any time.

Crispy Eggplant Parmesan Chips Recipe - Recipe Image

Ingredients

1 large eggplant, sliced into 1/8-inch rounds
1/2 cup panko breadcrumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 large eggs
2 tablespoons milk
Olive oil spray

Instructions

Step 1: Preheat your oven to 425°F. Line two baking sheets with parchment paper and lightly coat them with olive oil spray.
Step 2: Slice the eggplant into 1/8-inch thick rounds. Pat each slice dry with paper towels to remove excess moisture, helping them crisp up better.
Step 3: In a shallow bowl, whisk together the eggs and milk until fully combined to create your egg wash.
Step 4: In another bowl, mix the panko breadcrumbs, grated Parmesan, garlic powder, dried oregano, black pepper, and salt to prepare the breading mixture.
Step 5: Dip each eggplant slice into the egg wash, then dredge it in the breadcrumb mixture, pressing gently to ensure the coating sticks well.
Step 6: Arrange the coated eggplant slices in a single layer on the prepared baking sheets. Lightly spray the tops with olive oil to help them brown.
Step 7: Bake for 12 to 15 minutes, then carefully flip each slice. Continue baking for another 10 to 12 minutes until the chips are golden and crisp.
Step 8: Remove from the oven and let the chips cool slightly on a wire rack before serving for the best crunch.

Tips & Variations

For extra crispiness, allow the sliced eggplant to sit salted for 20 minutes before drying and breading; this draws out moisture.
Try adding a pinch of smoked paprika or chili flakes to the breadcrumb mix for a spicy kick.
Serve with marinara sauce or a garlic aioli for dipping to enhance the flavor.

Storage

Store leftover eggplant Parmesan chips in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 375°F for about 5-7 minutes to help restore their crispiness. Avoid microwaving as it may cause sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular breadcrumbs instead of panko?

Yes, you can substitute regular breadcrumbs, but panko breadcrumbs give a lighter, crispier texture that’s ideal for these chips.

How do I prevent the eggplant slices from becoming soggy?

Patting the slices dry after cutting and optionally salting them to remove excess moisture helps prevent sogginess. Also, baking at a high temperature ensures the coating crisps up nicely.

Crispy Eggplant Parmesan Chips Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

Crispy Eggplant Parmesan Chips are a delightful snack or appetizer featuring thinly sliced eggplant rounds coated with a savory mixture of panko breadcrumbs, Parmesan cheese, and aromatic seasonings. Baked to golden perfection in the oven, these chips offer a crunchy texture and rich flavor without deep frying, making them a healthier alternative to traditional fried snacks.

Author: Bella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Eggplant Prep

1 large eggplant, sliced into 1/8-inch rounds

Breading Mixture

1/2 cup panko breadcrumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Egg Wash

2 large eggs
2 tablespoons milk

For Baking

Olive oil spray

Instructions

Prepare oven and pans: Preheat your oven to 425°F. Line two baking sheets with parchment paper and lightly coat the parchment with olive oil spray to prevent sticking and promote crispiness.
Slice and dry eggplant: Cut the eggplant into 1/8-inch thick rounds. Use paper towels to pat each slice dry thoroughly to remove excess moisture, which helps ensure they crisp up during baking.
Mix egg wash: In a shallow bowl, whisk together the eggs and milk until fully combined, creating a smooth egg wash for coating.
Prepare breading mixture: In a separate bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, dried oregano, black pepper, and salt. Mix well to distribute the seasonings evenly throughout the breadcrumbs.
Coat eggplant slices: Dip each eggplant round into the egg wash, allowing any excess to drip off, then dredge thoroughly in the breadcrumb mixture. Press gently to make sure the coating adheres well to the slices.
Arrange and spray: Place the breaded eggplant slices in a single layer on the prepared baking sheets. Lightly spray the tops of the coated slices with olive oil to help achieve a golden, crispy finish.
Bake until crisp: Bake the slices for 12 to 15 minutes, then carefully flip each one. Continue baking for another 10 to 12 minutes until both sides are golden brown and crunchy.
Cool and serve: Let the eggplant chips cool slightly on a wire rack to maintain their crispness before serving. Enjoy them warm as a tasty snack or appetizer.

Notes

Patting the eggplant slices dry is crucial to avoid sogginess and promote crispiness.
You can substitute regular milk for dairy-free alternatives if desired.
For extra flavor, sprinkle some fresh herbs like basil or parsley on top after baking.
Serve with marinara sauce or your favorite dipping sauce for added taste.
These chips are best enjoyed the same day for optimal crunch.

Keywords: eggplant chips, crispy eggplant, eggplant parmesan chips, baked eggplant snacks, vegetarian appetizer