Crispy Eggplant Parmesan Chips (Printable)

Golden-baked eggplant slices coated with Parmesan and herbs deliver a savory, crunchy delight.

# 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

# Step-by-step Directions:

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 rounds. Pat slices dry with paper towels to remove excess moisture.
03 - Whisk together eggs and milk in a shallow bowl until combined.
04 - Combine panko breadcrumbs, grated Parmesan, garlic powder, dried oregano, black pepper, and salt in another bowl.
05 - Dip each eggplant slice into the egg mixture, then press into breadcrumb mixture to coat thoroughly.
06 - Place coated slices in a single layer on prepared baking sheets. Lightly spray the tops with olive oil.
07 - Bake for 12 to 15 minutes, flip slices, then bake an additional 10 to 12 minutes until golden brown and crisp.
08 - Transfer chips to a wire rack to cool slightly before serving.

# Expert Advice:

01 -
  • They're crispy on the outside, tender inside, and honestly taste like you deep-fried them—except your kitchen doesn't smell like a fryer for three days.
  • The Parmesan gets toasty and develops these little golden edges that are basically the reason to make this recipe.
  • You can eat a whole batch guilt-free because they're baked, and somehow that makes them taste even better.
02 -
  • Drying the eggplant is not optional—it's the difference between chips and sad, soggy slices, and it takes two minutes that changes everything.
  • The second you see golden brown starting on the edges during the first bake, you're on the right track; don't wait for them to look fully crispy in the oven because they'll continue crisping as they cool.
03 -
  • The mandoline slicer is worth the investment if eggplant is going to be a regular thing in your kitchen—consistency in thickness actually matters and saves you from some slices cooking faster than others.
  • Don't skip the cooling step, even though the smell makes you want to eat them immediately; they really do get significantly crispier in those five minutes on the wire rack.
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