Save to Pinterest I discovered these crispy eggplant chips completely by accident while trying to use up a farm-stand haul before heading out of town. My cutting board was a mess of purple slices, and instead of committing to full eggplant Parmesan, I decided to treat them like fries—thin, breaded, and baked until golden. The result was so addictive that my kids were eating them straight off the cooling rack, and I've been making them ever since as the easiest way to get people genuinely excited about vegetables.
I made these for a potluck last summer, and they vanished before anyone even tried the pasta salad. A friend asked for the recipe between bites, and I realized I'd stumbled onto something that bridges the gap between health-conscious and genuinely delicious—the kind of dish that brings people back for seconds without them realizing they're eating vegetables.
Ingredients
- 1 large eggplant, sliced into 1/8-inch rounds: Thin slices are key—they'll crisp up evenly instead of staying soft in the middle. A mandoline is your friend here, but a sharp knife works just fine if you take your time.
- 1/2 cup panko breadcrumbs: Panko is the secret to lightness and crunch; regular breadcrumbs would make these dense and heavy.
- 1/3 cup grated Parmesan cheese: Fresh grated is noticeably better than the pre-shredded kind, which can get waxy when baked.
- 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, 1/4 teaspoon salt: These simple seasonings let the eggplant shine without overpowering it.
- 2 large eggs and 2 tablespoons milk: The egg mixture is your adhesive—it helps the coating stick during baking.
- Olive oil spray: Light, even coating prevents burning and helps with browning.
Instructions
- Heat your oven and prep your stage:
- Crank the oven to 425°F and line two baking sheets with parchment paper, then give them a light spray of olive oil. This prevents sticking and helps the bottoms get golden.
- Slice and dry your eggplant:
- Cut the eggplant into 1/8-inch rounds—thin enough to crisp up in 25 minutes. Pat each slice dry with paper towels; this is the step that makes the difference between crispy chips and steamed eggplant.
- Make your coating stations:
- In one shallow bowl, whisk eggs with milk until combined. In another, mix panko, Parmesan, garlic powder, oregano, pepper, and salt. Having both ready keeps you from getting overwhelmed mid-breading.
- Bread each slice with intention:
- Dip an eggplant round into the egg mixture, let excess drip off, then lay it in the breadcrumb mixture and press gently so the coating clings to both sides. Don't rush this—the coating is what becomes crispy.
- Arrange and spray:
- Lay coated slices in a single layer on your prepared sheets, leaving a little space between each one so they can crisp up on all sides. Give the tops a light spray of olive oil—this helps them brown beautifully.
- First bake and flip:
- Bake for 12 to 15 minutes until the bottoms are golden, then flip each chip carefully and bake another 10 to 12 minutes until the other side matches. You'll know they're done when they sound crispy when you tap them.
- Cool before serving:
- Let them rest on a wire rack for a few minutes so they continue crisping as they cool. They'll firm up even more as they sit.
Save to Pinterest These chips have become my go-to move when friends drop by unexpectedly, because they feel like a treat but require almost no advance planning. There's something about serving something warm and crispy straight from the oven that makes people feel genuinely cared for.
Making Them Even Crispier
If you want maximum crunch, use a convection oven setting if your oven has one—the circulating air does wonders for crisping up the coating. Alternatively, after the main bake, turn on your broiler and give the chips 1 to 2 minutes under high heat, watching like a hawk so they don't scorch. It's the difference between crispy and absolutely shattering.
Flavor Variations That Work
Once you've made these plain, you'll start seeing all kinds of possibilities. A pinch of chili flakes in the breading adds warmth, while a little lemon zest brings brightness. Some people mix a teaspoon of grated Pecorino Romano into the Parmesan for extra punch, and honestly, it's hard to go wrong.
Serving and Storage
These are best eaten warm, straight off the rack, but they keep reasonably well in an airtight container for a couple of days—just reheat them in a 350°F oven for a few minutes to bring back the crispiness. They pair beautifully with marinara sauce for dipping, but I've also seen people use ranch, garlic aioli, or even just good sea salt. Serve them as an appetizer, snack, or even alongside dinner in place of fries.
- Always let them cool slightly before packing up leftovers, or steam will make them soggy.
- If you're making these ahead for a party, bread them and refrigerate the raw chips on the baking sheets, then bake when guests arrive for that fresh-from-the-oven magic.
- Double the recipe if you're feeding more than four people—these disappear faster than you'd expect.
Save to Pinterest These little chips prove that simple ingredients and a bit of care can turn something ordinary into something people genuinely crave. They've earned a permanent spot in my rotation.
Frequently Asked Questions
- → How thin should the eggplant slices be?
Slice the eggplant about 1/8 inch thick to ensure they bake evenly and become crisp without sogginess.
- → Can I make these chips gluten-free?
Yes, substitute regular panko with gluten-free panko breadcrumbs to accommodate gluten-free diets.
- → What is the best way to achieve extra crispiness?
Using a convection oven or finishing the chips under the broiler for 1–2 minutes helps achieve extra crispness. Watch carefully to avoid burning.
- → What seasoning complements the Parmesan coating?
Garlic powder, dried oregano, black pepper, and salt blend well with Parmesan to bring out a rich, savory flavor.
- → How should I serve these eggplant chips?
Serve warm as a snack or appetizer, optionally paired with marinara sauce for dipping or sprinkled with chili flakes for a spicy kick.