Crispy Eggplant Parmesan Chips (Print Version)

Thin eggplant slices baked to golden crisp with Parmesan and herbs for a savory crunch.

# 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 - Cut eggplant into 1/8-inch rounds and pat dry with paper towels to remove excess moisture.
03 - In a shallow bowl, whisk together eggs and milk until well combined.
04 - In a separate bowl, mix panko breadcrumbs, grated Parmesan, garlic powder, oregano, black pepper, and salt.
05 - Dip each eggplant slice into egg wash, 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 crisp.
08 - Let chips cool slightly on a wire rack before serving.

# Expert Tips:

01 -
  • They're crispy and salty enough to feel indulgent, but the eggplant keeps them light and honest.
  • No deep frying means you won't feel guilty eating a handful straight from the cooling rack.
  • They disappear so fast that you might find yourself making a second batch before the first one cools.
02 -
  • Moisture is your main opponent—any water on the eggplant or in your coating will create steam instead of crispness, so pat that eggplant dry and don't skip the milk in the egg wash.
  • The thickness of your slice makes all the difference between a crispy chip and a soft, bread-coated vegetable.
03 -
  • If you're making these for a crowd, prep all your slicing and drying the day before, then coat and bake them fresh—it saves you from standing at the stove when guests are about to arrive.
  • A mandoline slicer saves your fingers and guarantees uniform thickness, which means everything cooks at the same speed.
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