Crispy Eggplant Parmesan Chips (Printable Version)

Thin eggplant slices baked golden with Parmesan and herbs for a crunchy savory treat.

# What You 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

# How to Make It:

01 - Preheat the 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 thick rounds and pat dry with paper towels to remove moisture.
03 - Whisk together eggs and milk in a shallow bowl until combined.
04 - Combine panko breadcrumbs, Parmesan cheese, garlic powder, dried oregano, black pepper, and salt in a separate bowl.
05 - Dip each eggplant slice into the egg wash, then dredge in 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 the chips to cool slightly on a wire rack before serving.

# Expert Advice:

01 -
  • They taste indulgently crispy and savory without the guilt of deep frying—your kitchen stays clean and your conscience cleaner.
  • Fifteen minutes of prep means you can have an impressive appetizer ready before guests even realize you're cooking.
  • The Parmesan and herbs create this umami punch that keeps people reaching for just one more chip.
02 -
  • Skipping the drying step is the most common mistake—wet eggplant will never crisp no matter how hot your oven gets, so invest those extra two minutes with paper towels.
  • The second bake is just as important as the first; flipping ensures both sides develop that golden, crispy texture that makes these chips addictive.
03 -
  • A mandoline slicer cuts eggplant to perfect 1/8-inch thickness in seconds, and uniform thickness means even cooking across all your chips.
  • If you don't have convection, finishing under the broiler for 1–2 minutes (watching closely) adds that final crispness that makes people think you deep-fried them in a restaurant kitchen.
Go Back