Crispy Eggplant Parmesan Chips Recipe

Introduction

Crispy Eggplant Parmesan Chips make a delightful and healthier alternative to traditional fried snacks. Thinly sliced eggplant rounds are coated in a flavorful Parmesan breadcrumb mix then baked to golden perfection. They’re perfect for sharing or as a tasty side dish.

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

1. Step 1: Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly coat them with olive oil spray.
2. Step 2: Slice the eggplant into 1/8-inch thick rounds. Use paper towels to pat the slices dry, removing excess moisture.
3. Step 3: In a shallow bowl, whisk together the eggs and milk until well combined to create the egg wash.
4. Step 4: In another bowl, mix the panko breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, black pepper, and salt.
5. Step 5: Dip each eggplant slice into the egg wash, then dredge it in the breadcrumb mixture, gently pressing to help the coating stick.
6. Step 6: Arrange the coated slices in a single layer on the prepared baking sheets. Lightly spray the tops with olive oil.
7. Step 7: Bake for 12 to 15 minutes, then carefully flip each slice and bake for another 10 to 12 minutes until the chips are golden and crispy.
8. Step 8: Let the eggplant chips cool slightly on a wire rack before serving to maintain their crispiness.

Tips & Variations

• For extra crispiness, use day-old breadcrumbs or toast the panko lightly before mixing.
• Add a pinch of red pepper flakes to the breadcrumb mix for a spicy kick.
• Serve with marinara sauce or a garlic aioli for dipping.
• If you prefer a gluten-free option, substitute panko with gluten-free breadcrumbs.

Storage

Store leftover eggplant Parmesan chips in an airtight container in the refrigerator for up to 2 days. To re-crisp, place them on a baking sheet and warm in a 350°F oven for about 5–7 minutes. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of Parmesan?

Yes, you can substitute Parmesan with Pecorino Romano or Asiago for a different flavor, though Parmesan provides the classic nutty taste and helps with crispiness.

Can I make these chips in an air fryer?

Absolutely. Preheat your air fryer to 400°F and cook the coated eggplant slices in a single layer for about 8–10 minutes, flipping halfway through. Keep an eye on them to avoid burning.

Crispy Eggplant Parmesan Chips Recipe

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Crispy Eggplant Parmesan Chips are a delicious, healthier alternative to traditional fried snacks. These thinly sliced eggplant rounds are coated with a savory blend of panko breadcrumbs, Parmesan cheese, and aromatic herbs, then baked to a golden crisp. Perfect as a snack or appetizer, they offer the satisfying crunch of chips with the rich flavors of classic Parmesan seasoning.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 25-27 minutes
• Total Time: 40-42 minutes
• Yield: 4 servings 1x
• Category: Snack
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Eggplant and Coating

• 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

Egg Wash

• 2 large eggs
• 2 tablespoons milk

Other

• Olive oil spray

Instructions

1. Prepare oven and pans: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly coat them with olive oil spray to prevent sticking and promote crispiness.
2. Slice and dry eggplant: Cut the eggplant into 1/8-inch thick rounds. Place the slices on paper towels and gently pat to remove excess moisture, which helps achieve a crisp texture when baked.
3. Mix egg wash: In a shallow bowl, whisk together the eggs and milk until fully combined. This mixture will help the breadcrumb coating adhere to the eggplant slices.
4. Prepare breading mixture: In another bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, black pepper, and salt. Mix well to evenly distribute the seasoning.
5. Coat eggplant slices: Dip each eggplant slice into the egg wash, then dredge it in the breadcrumb mixture, pressing gently so the coating sticks well.
6. Arrange and spray: Lay the coated eggplant slices in a single layer on the prepared baking sheets. Lightly spray the tops of the slices with olive oil spray to help them crisp up during baking.
7. Bake until crisp: Bake the slices for 12 to 15 minutes, then carefully flip each one over and bake for another 10 to 12 minutes. Bake until the chips are golden brown and crunchy.
8. Cool and serve: Remove from the oven and transfer the chips to a wire rack to cool slightly. This helps maintain their crisp texture before serving.

Notes

• Ensure eggplant slices are uniformly thin for even cooking.
• Patting the eggplant dry removes moisture that could prevent crispiness.
• You can substitute Parmesan with a vegetarian-friendly cheese if desired.
• Olive oil spray is essential to achieve a baked crisp without deep frying.
• Store leftovers in an airtight container to keep them crispy for up to 2 days.

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