Crispy Eggplant Parmesan Chips (Printer-Friendly)

Golden-baked eggplant slices coated with Parmesan and herbs, delivering a crunchy, savory snack.

# 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

# Steps:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper and lightly coat with olive oil spray.
02 - Slice eggplant into 1/8-inch thin rounds and pat dry with paper towels to remove excess moisture.
03 - Whisk together eggs and milk in a shallow bowl.
04 - In a separate bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, dried oregano, black pepper, and salt.
05 - Dip each eggplant slice into the egg mixture, then press into breadcrumb mixture ensuring the coating adheres evenly.
06 - Place coated slices in a single layer on 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.

# Expert Suggestions:

01 -
  • They crisp up in the oven without a drop of deep frying oil, so your kitchen stays clean and your snack stays guilt-free.
  • The Parmesan and oregano remind you of actual Italian cooking, but the whole thing comes together faster than ordering takeout.
  • They're golden and crunchy straight from the oven, but they also keep their bite even as they cool—perfect for snacking or plating as an appetizer.
02 -
  • Pat your eggplant slices dry; moisture is the one thing that prevents that satisfying shatter when you bite through the crust.
  • A single layer on the baking sheet is non-negotiable; stacking or crowding creates steam, which undoes all your crispy work.
  • Flipping halfway through ensures even browning on both sides and keeps them from cooking too fast on the bottom and staying pale on top.
03 -
  • Use a mandoline slicer for eggplant slices that are uniformly thin; uneven thickness means uneven cooking, and you'll end up with some that are crispy while others are soft.
  • Don't skip the parchment paper on your baking sheet—it prevents sticking and lets those bottoms get as crispy as the tops, which makes the whole experience worth it.
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