Crispy Eggplant Parmesan Chips (Printable version)

Thin eggplant rounds coated with Parmesan and herbs, baked until golden and crisp.

# 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 to follow:

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 thick 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, mix panko breadcrumbs, grated Parmesan, garlic powder, oregano, black pepper, and salt.
05 - Dip each eggplant slice into the egg mixture, then coat with breadcrumb mixture, pressing gently to adhere.
06 - Place coated slices in a single layer on prepared baking sheets and lightly spray tops with olive oil.
07 - Bake 12–15 minutes, flip each slice, then bake an additional 10–12 minutes until golden brown and crispy.
08 - Transfer chips to a wire rack to cool slightly before serving.

# Expert tips:

01 -
  • They're crispy without a drop of oil, so you can eat handfuls without guilt.
  • The Parmesan crust stays crunchy for hours, making them perfect for meal prep or entertaining.
  • One eggplant feeds four people, turning an affordable vegetable into something that feels fancy.
02 -
  • Patting the eggplant completely dry is the difference between crispy chips and rubbery disappointment; don't rush this step.
  • If your coating keeps sliding off, your eggplant slices are probably too wet or your egg mixture is too thin—add a tablespoon of flour to the egg bath to give it more grip.
03 -
  • A mandoline slicer takes the stress out of getting perfectly even thickness, which means everything cooks at the same rate.
  • Don't be tempted to skip the flip—the second side needs direct heat to crisp up properly, and skipping it leaves you with one crispy side and one soft side.
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