Crispy Eggplant Parmesan Chips (Printable Version)

Thin eggplant slices baked with Parmesan and herbs for a golden, crunchy, and flavorful 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 rounds and pat dry with paper towels to remove excess moisture.
03 - Whisk together eggs and milk in a shallow bowl until combined.
04 - In a separate bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, dried oregano, black pepper, and salt.
05 - Dip each eggplant round into the egg mixture, then dredge in breadcrumb mixture, pressing lightly to adhere.
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 crispy.
08 - Transfer chips to a wire rack and allow to cool slightly before serving.

# Expert Pointers:

01 -
  • They're genuinely crispy outside and tender inside, not soggy like some baked veggie attempts.
  • Takes less than an hour total, but tastes like you spent all day cooking.
  • A vegetarian appetizer that even meat-focused friends will actually reach for.
02 -
  • Patting the eggplant dry is non-negotiable—excess moisture will steam them instead of crisping them, and you'll end up disappointed.
  • Don't skip flipping them halfway through; it's the difference between one side golden and one side pale and the other being uniformly crispy on both sides.
03 -
  • A mandoline slicer makes all your eggplant rounds uniform thickness, which means they cook evenly; if you use a knife, just do your best to keep them consistent.
  • The thinner you slice them, the faster and crispier they get—don't be afraid to go thin; 1/8 inch is the sweet spot.
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