Crispy Eggplant Parmesan Chips (Print Version)

Thin, golden-baked eggplant slices coated with Parmesan and herbs for a crunchy snack.

# 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

# Step-by-Step Guide:

01 - Preheat 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 rounds and pat dry with paper towels to remove excess moisture.
03 - In a shallow bowl, whisk together the eggs and milk until combined.
04 - Combine panko breadcrumbs, Parmesan cheese, garlic powder, oregano, black pepper, and salt in another bowl.
05 - Dip each eggplant slice first into the egg and milk mixture, then dredge in the breadcrumb mixture, pressing lightly to adhere.
06 - Place coated slices in a single layer on the prepared baking sheets and lightly spray tops with olive oil.
07 - Bake for 12 to 15 minutes, flip each slice, then bake an additional 10 to 12 minutes until golden and crisp.
08 - Allow chips to cool slightly on a wire rack before serving.

# Top Tips:

01 -
  • They're crispy and salty without tasting even remotely like "health food," which means everyone will reach for them.
  • The whole thing comes together in under an hour, and most of that is oven time while you do something else.
  • One eggplant feeds four people as a snack or appetizer, so the cost-to-yield ratio feels like you're getting away with something.
02 -
  • Moisture is your enemy—if you don't pat the eggplant dry, the chips will steam instead of crisp, and you'll end up disappointed.
  • Don't skip the flip halfway through; it's the difference between golden and crispy versus pale and chewy.
  • If you want extra crispiness, a minute or two under the broiler at the very end works magic, but watch them constantly because they go from golden to burnt in seconds.
03 -
  • If you have a convection oven, use it—the circulating air crisps everything faster and more evenly than a standard oven.
  • Make the egg and breadcrumb mixtures right before you start coating; they work better when everything is fresh and the mixture hasn't had time to get soggy.
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