Crispy Eggplant Parmesan Chips (Printable)

Thin eggplant rounds baked crisp with Parmesan and herbs for a golden, savory 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

# Directions:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper and lightly coat with olive oil spray.
02 - Slice the eggplant into 1/8-inch rounds. Pat dry with paper towels to remove excess moisture.
03 - Whisk together eggs and milk in a shallow bowl.
04 - Combine panko breadcrumbs, Parmesan cheese, garlic powder, oregano, black pepper, and salt in another bowl.
05 - Dip each eggplant slice in the egg wash, then dredge in breadcrumb mixture, pressing lightly so coating adheres.
06 - Place coated slices in a single layer on the prepared baking sheets. Lightly spray tops with olive oil.
07 - Bake 12–15 minutes, flip each chip, then bake an additional 10–12 minutes until golden and crisp.
08 - Let chips cool slightly on a wire rack before serving.

# Expert Advice:

01 -
  • They're crispy without deep frying—you get that satisfying crunch with a fraction of the guilt.
  • Kids who normally wrinkle their noses at eggplant will fight over these because they taste more like comfort food than vegetables.
  • Prep takes almost no time, and you can have a restaurant-worthy appetizer on the table faster than ordering takeout.
02 -
  • Drying the eggplant slices is non-negotiable—moisture is the enemy of crispiness, so don't skip the paper towel step even if you're in a hurry.
  • Flipping halfway through is what ensures both sides brown evenly; if you skip it, you'll end up with one golden side and one pale side.
03 -
  • Use a mandoline slicer to get consistently thin rounds in half the time, but keep your fingers clear—the blade is unforgiving.
  • Don't crowd the baking sheets; air circulation is what makes them crispy instead of steamed, so give each chip breathing room.
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