Description
Crispy Eggplant Parmesan Chips are a delicious, oven-baked appetizer or snack featuring thinly sliced eggplant coated in a flavorful mixture of panko breadcrumbs, Parmesan cheese, and herbs, then baked to golden perfection for a crunchy, satisfying bite.
Ingredients
Scale
Eggplant Chips
- 1 large eggplant, sliced into 1/8-inch rounds
Breading Mixture
- 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
Egg Wash
- 2 large eggs
- 2 tablespoons milk
Additional
- Olive oil spray
Instructions
- Prepare oven and pans: Preheat your oven to 425°F. Line two baking sheets with parchment paper and lightly coat them with olive oil spray to prevent sticking.
- Slice and dry eggplant: Cut the eggplant into 1/8-inch thick rounds. Use paper towels to pat the slices dry, removing excess moisture to help them crisp up during baking.
- Mix egg wash: In a shallow bowl, whisk together the eggs and milk until fully combined. This will help the breadcrumb mixture adhere to the eggplant slices.
- Prepare breading mixture: In another bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, black pepper, and salt, mixing well to distribute all the seasonings evenly.
- Coat eggplant slices: Dip each eggplant round into the egg wash, then dredge it in the breadcrumb mixture. Press gently on both sides to ensure the coating sticks well.
- Arrange and spray: Place the coated eggplant slices in a single layer on the prepared baking sheets. Lightly spray the tops with olive oil for a golden, crispy finish.
- Bake until crisp: Bake in the preheated oven for 12 to 15 minutes. Carefully flip each slice, then bake for an additional 10 to 12 minutes until the chips are golden and crunchy.
- Cool and serve: Remove the eggplant chips from the oven and allow them to cool slightly on a wire rack before serving to retain their crispness.
Notes
- For extra crispiness, make sure to slice the eggplant as thinly as possible—1/8-inch is ideal.
- Patting the eggplant slices dry helps remove moisture, preventing sogginess.
- You can substitute Parmesan with a vegetarian hard cheese if preferred to keep it vegetarian.
- Use olive oil spray for a lighter coating to reduce fat but still achieve a crispy texture.
- Serve these chips with marinara sauce or your favorite dipping sauce for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Keywords: eggplant chips, crispy eggplant, Parmesan chips, baked eggplant, vegetarian appetizer, healthy snack
