Pin it My neighbor dropped by unannounced with a bag of eggplants from her garden, and I suddenly remembered a crispy appetizer I'd tasted years ago at a small Italian restaurant in the neighborhood. The eggplant had been sliced paper-thin, breaded, and baked until it shattered between your teeth like a savory cracker. I decided to recreate it that same afternoon, and what emerged from the oven was something better than I'd remembered—golden, crunchy, and somehow less heavy than the fried version. Now these chips disappear the moment they hit the table.
I made a double batch for a casual dinner party once, thinking they'd be a minor side note. Instead, my friend Sarah ate nearly half the platter before the main course even arrived, and suddenly everyone was asking for the recipe. That's when I knew these weren't just a snack—they were the kind of simple, satisfying food that people remember and actually make at home.
Ingredients
- 1 large eggplant, sliced into 1/8-inch rounds: Thinner slices cook evenly and become crispier; a mandoline takes the guesswork out of thickness if you have one.
- 1/2 cup panko breadcrumbs: Panko gives you that shatter-when-you-bite-it texture that regular breadcrumbs can't match.
- 1/3 cup grated Parmesan cheese: Use freshly grated if possible; pre-grated versions sometimes have anti-caking agents that mute the flavor.
- 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, 1/4 teaspoon salt: These herbs are non-negotiable—they transform plain breadcrumbs into something that tastes intentional.
- 2 large eggs and 2 tablespoons milk: The mixture acts as glue; don't skip it or your coating will slide right off during baking.
- Olive oil spray: A light mist is all you need to achieve that golden, crispy finish.
Instructions
- Set the stage:
- Heat your oven to 425°F and line two baking sheets with parchment paper, then give them a quick spray of olive oil. This step prevents sticking and helps everything brown evenly.
- Slice and dry:
- Cut the eggplant into thin rounds—about 1/8 inch thick—and pat each slice with paper towels until they're completely dry. Moisture is the enemy of crispiness, so don't skip this.
- Prepare your stations:
- Whisk eggs and milk in one shallow bowl, then mix breadcrumbs, Parmesan, garlic powder, oregano, pepper, and salt in another. Having everything ready before you start coating makes the process smooth and prevents the egg from drying out.
- Coat with purpose:
- Dip each slice into the egg bath, then immediately press both sides into the breadcrumb mixture, using gentle pressure so the coating sticks. You'll feel when it's adhered properly—it should feel a little thick and fuzzy under your fingers.
- Arrange and spray:
- Place coated slices in a single layer on your prepared sheets, then give the tops a light spray of olive oil. Don't overcrowd them, or they'll steam instead of crisp.
- Bake and flip:
- Bake for 12 to 15 minutes until the bottoms turn golden, then flip each chip carefully and bake for another 10 to 12 minutes. The second side will brown faster, so keep an eye on it during the final minutes.
- Cool and serve:
- Transfer to a wire rack and let them cool for a few minutes—they'll crisp up even more as they cool. This is the hardest part, because the smell will make you want to eat them immediately.
Pin it The first time I made these for myself, I sat at the kitchen counter and ate them straight off the cooling rack while reading through my phone, not thinking about anything in particular. By the time I looked up, half the batch was gone, and I realized I'd been eating them on autopilot—the kind of snack so good that it doesn't require your conscious attention. That's rare.
Crispness Is Everything
The whole success of this dish hinges on removing every bit of moisture from the eggplant before breading it. I learned this the hard way by making soggy, sad chips until a friend who cooks professionally told me to treat eggplant like it's a sponge—because that's exactly what it is. Once you understand that, you'll stop over-handling the slices and actually let the paper towels do their job.
Ways to Serve Them
These chips work as a solo snack with marinara for dipping, but they're equally at home as a side to almost any Italian meal or piled onto a salad for crunch. One evening I tossed them with warm tomato sauce and fresh basil right after they came out of the oven, and they were still crispy enough to add texture to what became a light, almost-not-quite-pasta dish.
Storage and Variations
Baked eggplant chips are best eaten fresh, but they'll keep for three days in an airtight container at room temperature—though honestly, that rarely happens in my kitchen. To add heat, sprinkle a pinch of chili flakes into your breadcrumb mixture, or keep a dusting of red pepper flakes on the side for those who want it.
- For extra crispiness, use a convection oven or finish under the broiler for 1 to 2 minutes, watching closely so the coating doesn't blacken.
- If you need these gluten-free, swap regular panko for gluten-free panko and nothing else changes.
- Make them ahead by prepping and coating the slices the night before, then baking them fresh when you need them.
Pin it These chips remind me that the simplest recipes are often the ones that stick with you longest. Eggplant, breadcrumbs, and heat—nothing fancy, but somehow everything you need.
Recipe FAQs
- → How are the eggplant chips made crispy?
By coating thin eggplant slices with a mixture of panko breadcrumbs, Parmesan, and seasonings, then baking them at a high temperature to achieve a golden, crunchy texture.
- → Can these chips be made gluten-free?
Yes, substituting regular panko with gluten-free panko breadcrumbs will make this dish gluten-free without affecting texture significantly.
- → What is the best way to slice eggplant for this dish?
Slice the eggplant into thin rounds about 1/8-inch thick to ensure even baking and crispiness.
- → How can additional flavor be added to the chips?
A pinch of chili flakes can add a spicy kick, and serving with a side of marinara sauce enhances the savory profile.
- → Is it necessary to flip the chips during baking?
Yes, flipping halfway through baking ensures even browning and crisping on both sides.