Dessert

Crispy Eggplant Parmesan Chips Recipe

Name: Crispy Eggplant Parmesan Chips Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 large eggplant, sliced into 1/8-inch rounds; 1/2 cup panko breadcrumbs; 1/3 cup grated Parmesan cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 2 large eggs; 2 tablespoons milk; Olive oil spray

ByEthan Lark January 9, 2026January 9, 2026

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Introduction

Crispy Eggplant Parmesan Chips are a delightful twist on a classic Italian favorite. Thinly sliced and coated with a flavorful breadcrumb mixture, these chips bake up golden and crunchy, perfect as a snack or appetizer. They’re easy to make and sure to impress!

A stack of golden brown, round, breaded and fried eggplant slices sits in the center of a white plate. Each slice has a crispy, textured coating with specks of green herbs and grated cheese on top, and the edges are a darker, crunchy brown. The layers overlap in a casual pile, showing some of the purple eggplant skin around the edges, creating a contrast with the golden crust. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large eggplant, sliced into 1/8-inch rounds
1/2 cup panko breadcrumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 large eggs
2 tablespoons milk
Olive oil spray

Instructions

Step 1: Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly coat them with olive oil spray.
Step 2: Cut the eggplant into 1/8-inch thick rounds. Pat the slices dry with paper towels to remove excess moisture.
Step 3: In a shallow bowl, whisk together the eggs and milk until well combined.
Step 4: In another bowl, mix the panko breadcrumbs, grated Parmesan, garlic powder, dried oregano, black pepper, and salt.
Step 5: Dip each eggplant slice into the egg wash, then dredge it in the breadcrumb mixture, pressing gently to help the coating stick.
Step 6: Arrange the coated slices in a single layer on the prepared baking sheets. Lightly spray the tops with olive oil.
Step 7: Bake for 12 to 15 minutes, then carefully flip each slice. Bake for an additional 10 to 12 minutes until the chips are golden and crispy.
Step 8: Allow the chips to cool slightly on a wire rack before serving to retain their crispiness.

Tips & Variations

For extra crispiness, use day-old breadcrumbs or toast fresh panko lightly before mixing.
Try adding a pinch of smoked paprika or red pepper flakes to the breadcrumb mixture for a smoky or spicy kick.
Serve with a side of marinara sauce or garlic aioli for dipping.
If you prefer, swap Parmesan for Pecorino Romano for a sharper flavor.

Storage

Store leftover eggplant chips in an airtight container in the refrigerator for up to 2 days. To re-crisp, warm them in a preheated oven at 375°F for 5 to 7 minutes. Avoid microwaving, as it can make them soggy.

How to Serve

A white plate holds a pile of round, golden brown slices of breaded and baked eggplant, each about three layers thick with a crunchy coating on top and a darker eggplant skin visible around the edges. The breading has a mix of light and darker brown spots, giving a crispy look, and the surface of each slice has a grainy texture from the breadcrumbs and herbs. The eggplant slices are arranged in a slightly overlapping stack on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of eggplant for this recipe?

Yes, you can use any variety of eggplant, but globe eggplants work best due to their size and texture. Just be sure to slice them evenly thin for uniform crisping.

Can I make these chips gluten-free?

Absolutely. Substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to keep the chips crispy and safe for gluten-sensitive diets.