Crispy Eggplant Parmesan Chips (Printable)

Golden-baked eggplant slices with Parmesan and herbs for a savory, 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

# Directions:

01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly coat with olive oil spray.
02 - Cut the eggplant into 1/8-inch thick rounds. Pat dry using paper towels to remove excess moisture.
03 - In a shallow bowl, whisk together the eggs and milk until combined.
04 - In a separate bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, oregano, black pepper, and salt.
05 - Dip each eggplant slice into the egg wash, then dredge in the breadcrumb mixture, pressing gently to adhere.
06 - Place 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 continue baking for another 10 to 12 minutes until golden and crisp.
08 - Allow chips to cool slightly on a wire rack prior to serving.

# Expert Hints:

01 -
  • These are genuinely crispy without being deep-fried, so you feel less guilty reaching for seconds.
  • The whole thing takes less time than waiting for delivery, and tastes like you've been cooking all afternoon.
02 -
  • Pat the eggplant dry or these will come out soft instead of crispy—it's the single most important step and the one everyone skips at first.
  • Don't skip the second spray of oil on top; it's what transforms the breadcrumbs from pale to golden and crunchy.
03 -
  • A mandoline slicer makes getting perfectly even thickness almost effortless, and thinner slices bake faster and crispier.
  • If your Parmesan is pre-grated, it has an anti-caking agent that can make the coating slightly less crispy—freshly grated cheese is worth the extra 30 seconds.
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