Crispy Eggplant Parmesan Chips (Print Version)

Thin baked eggplant rounds coated with Parmesan and herbs for a savory, crunchy snack or appetizer.

# Components:

→ 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

# Method:

01 - Preheat the 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 thick rounds and pat dry with paper towels to remove excess moisture.
03 - Whisk together the eggs and milk in a shallow bowl until combined.
04 - Combine panko breadcrumbs, grated Parmesan, garlic powder, oregano, black pepper, and salt in a separate bowl.
05 - Dip each eggplant slice first into the egg mixture, then press into the breadcrumb mixture until evenly coated.
06 - Place coated slices in a single layer on prepared baking sheets and lightly spray the tops with olive oil.
07 - Bake for 12 to 15 minutes, flip each slice, then bake for an additional 10 to 12 minutes until golden and crisp.
08 - Allow the chips to cool slightly on a wire rack before serving.

# Expert Advice:

01 -
  • They're crispy and crunchy without a trace of greasiness, which honestly feels like kitchen magic.
  • You get that salty, cheesy, herbaceous thing that makes you keep reaching for just one more.
  • Baking instead of frying means you don't have to babysit hot oil, and your kitchen doesn't smell like a deep fryer for a week.
02 -
  • Drying the eggplant slices is non-negotiable—wet eggplant steams instead of crisps, and you'll end up with something soft and disappointing.
  • If your chips aren't crunchy enough after baking, flip them back over and finish them under the broiler for a minute or two, but watch them like a hawk because they go from golden to burnt in the blink of an eye.
03 -
  • Use a mandoline to slice the eggplant consistently—uniform thickness means they all finish cooking at the same time, no burnt edges and soft centers on the same sheet.
  • Real Parmesan makes a measurable difference in taste and browning; the pre-shredded stuff has cellulose that prevents it from melting smoothly into the bread crumbs.
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