Crispy Eggplant Parmesan Chips

Name: Crispy Eggplant Parmesan Chips
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 medium eggplant, sliced thinly; 1 teaspoon salt; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; Olive oil spray

Highlighted under: Baking & Desserts

When I first decided to make Crispy Eggplant Parmesan Chips, I never expected them to turn out this delicious! I wanted a lighter version of the classic dish, so I experimented with baking instead of frying. The result was a crunchy, cheesy snack that’s perfect for any occasion. These chips have a delightful crunch and a burst of flavor from the Parmesan, making them incredibly addictive. Plus, they’re a great way to sneak in some vegetables while satisfying my cravings for something savory!

Created by

Harper Collins

Last updated on 2026-01-15T13:10:06.831Z

Creating these Crispy Eggplant Parmesan Chips was a fun journey of exploration in my kitchen. I was searching for a snack that would be satisfying yet less calorie-dense. After a bit of trial and error with different seasonings and baking techniques, I found that a light dusting of breadcrumbs and Parmesan really elevated the dish. The eggplant crisps perfectly, giving you that satisfying crunch without the guilt!

One important tip I picked up is salting the eggplant before cooking. This helps draw out the moisture, which can make all the difference in achieving that needed crispiness. I recommend letting the salted slices sit for about 10 minutes before patting them dry. This small step ensures that your chips won’t become soggy while baking!

        Why You Will Love This Recipe
        Crunchy texture that’s irresistibly satisfying
Savory richness from Parmesan cheese
Perfect as a snack or appetizer for gatherings

      

Mastering Eggplant Preparation

To achieve the best texture for your eggplant chips, it's crucial to slice them uniformly. Aim for about 1/4 inch thickness, as this ensures even cooking. If the slices are too thick, they may remain chewy rather than crisp. Using a mandoline can help achieve consistent slices and save time. Additionally, salting the eggplant is vital; it removes excess moisture and bitterness, enhancing the final chips' crunchiness.

After salting, it's important to pat the slices dry thoroughly. Any moisture left on the surface will prevent the chips from becoming truly crispy. I recommend using a clean kitchen towel or more paper towels to absorb all the liquid. This step transforms the cooking process and is key to achieving that desirable crunch.

Breading for Maximum Flavor

When mixing your breadcrumbs with Parmesan, don’t hesitate to experiment with flavors! For an extra kick, consider adding a pinch of red pepper flakes or Italian seasoning. The breadcrumbs act as the primary coating that crisps up in the oven, so use a good-quality variety for the best results. Whole wheat breadcrumbs can also be a healthier option without compromising the flavor.

Coating the eggplant slices evenly is essential for achieving a consistent crunch. Press the slices firmly into the breadcrumb mixture to ensure they adhere well. If you're finding the coating doesn't stick, a light mist of olive oil on the eggplant before dipping can work wonders. The oil not only helps the breadcrumbs cling but also adds to the overall crispness.

Ingredients

For the Eggplant Chips

1 medium eggplant, sliced thinly
1 teaspoon salt
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Olive oil spray

Instructions

Prepare the Eggplant

Start by preheating your oven to 425°F (220°C). Slice the eggplant into thin rounds, about 1/4 inch thick. Lay the slices on a paper towel, sprinkle the salt over them, and let them sit for about 10 minutes to draw out moisture.

Coat with Ingredients

In a bowl, mix together the breadcrumbs, Parmesan cheese, garlic powder, and oregano. Pat the eggplant slices dry with a paper towel, then dip each slice in the breadcrumb mixture, ensuring they are fully coated.

Bake the Chips

Arrange the coated eggplant slices in a single layer on a baking sheet lined with parchment paper. Spray lightly with olive oil. Bake for 20-25 minutes or until crispy and golden brown, flipping halfway through for even cooking.

Pro Tips

For extra flavor, try adding different herbs or spices to the breadcrumb mixture. Consider serving these chips with a marinara sauce for dipping to enhance the eggplant’s flavor.

Storage and Reheating Tips

These Crispy Eggplant Parmesan Chips can be stored in an airtight container at room temperature for up to two days. However, they are best enjoyed immediately after baking when they're at their crunchiest. If you have leftovers and want to maintain some crispiness, consider reheating them in the oven at 350°F (175°C) for about 5-10 minutes. This will help restore some of their texture without making them soggy.

If you're looking to make these chips ahead of time for a gathering, a great strategy is to bake them in advance and warm them just before serving. You can also prepare the eggplant and coat it with the breadcrumb mixture a few hours ahead, storing them in the fridge. Just allow them to come to room temperature before baking for even better results.

Variations and Serving Suggestions

Feel free to customize your eggplant chips by trying different types of cheese in the breadcrumb mixture. Cheddar, mozzarella, or a spicy pepper jack can all provide unique flavor profiles to the chips. Additionally, you can mix in herbs like thyme or basil for a fresh twist, which pairs beautifully with the savory notes of Parmesan.

These chips make an excellent appetizer or snack on their own, but they can also pair wonderfully with dips. Consider serving them with marinara sauce, garlic aioli, or a zesty yogurt dip to enhance the flavor experience. They can be a fantastic addition to a cheese platter or a crunchy topping for salads, adding both flavor and texture.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Zucchini and sweet potatoes also work well as chips.

→ How do I store leftover chips?

Store them in an airtight container at room temperature for up to 2 days. Re-crisp in the oven if needed.

→ Is it necessary to salt the eggplant?

Salting is recommended to draw out moisture, preventing sogginess. It’s an important step for achieving crispiness!

→ Can I make these ahead of time?

Yes! You can prepare and coat the eggplant slices, then keep them in the fridge for a few hours before baking.