Crispy Eggplant Parmesan Chips Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://zarameals.com/crispy-eggplant-parmesan-chips-recipe/
