Crispy Eggplant Parmesan Chips

Name: Crispy Eggplant Parmesan Chips
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 large eggplant, sliced into thin rounds; 1 teaspoon salt; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1/4 teaspoon black pepper; 2 eggs, beaten; Olive oil spray; Marinara sauce (optional); Fresh basil for garnish (optional)

Highlighted under: Delightful Bakes

I absolutely love making Crispy Eggplant Parmesan Chips as a tasty snack or appetizer! The combination of tender eggplant coated in a crispy, cheesy crust is simply irresistible. Each bite is bursting with flavor, making it perfect for gatherings or just a cozy night in. I’ve perfected the technique to ensure they come out crunchy and golden every time. Whether served with marinara sauce or enjoyed on their own, these chips are sure to delight anyone who tries them!

Created by

Rowena Clarke

Last updated on 2026-01-15T16:22:25.860Z

When I first attempted to make these crispy snacks, I was amazed by how simple yet delicious they turned out. Using eggplant as the base, I discovered that layering flavors with herbs and spices elevates the dish wonderfully. Coating the slices in a mixture of breadcrumbs and Parmesan cheese adds the perfect crunch. I found that letting the eggplant sit with salt for a while draws out moisture, ensuring they crisp up nicely in the oven.

Another key tip I learned is to bake them at a high temperature and flip them halfway through. This method guarantees an even golden color and prevents sogginess. Pairing them with a fresh marinara sauce or a tangy dip enhances their flavor, making them a fantastic option for both snack time and parties!

        Why You'll Love These Chips
        A healthy twist on classic chips
The perfect balance of crunch and cheese
Easy to make and great for sharing

      

Understanding Eggplant and Its Preparation

Eggplant, known for its spongy texture, absorbs flavors beautifully but can also hold onto moisture. That's why we use salt in this recipe. By sprinkling salt on the sliced eggplant and allowing it to sit for 20 minutes, we draw out excess water. This not only helps prevent sogginess but also enhances the flavor of the eggplant, making each chip more delicious and satisfying.

When choosing an eggplant, look for one that feels heavy for its size, with smooth, unblemished skin. Smaller eggplants are often sweeter and have fewer seeds, making them ideal for this recipe. If you encounter larger eggplants, consider slicing them thinner to ensure optimal crispiness when baked.

Perfecting the Breadcrumb Coating

The combination of breadcrumbs and Parmesan cheese creates a crunchy, cheesy coating that enhances the flavor of the eggplant. For those looking for a gluten-free option, you can substitute traditional breadcrumbs with crushed gluten-free crackers or ground nuts. This substitution doesn’t compromise the texture and adds a delightful nutty flavor.

To ensure an even coating, I recommend using one hand for dipping in the egg and the other for the breadcrumb mixture. This keeps your fingers less messy and allows for a uniform breadcrumb coverage on each slice. Make sure to press the breadcrumbs onto the eggplant firmly to help them adhere better during baking.

Serving and Storage Tips

These Crispy Eggplant Parmesan Chips are perfect at any time! Serve them warm with marinara sauce for dipping, and consider adding a sprinkle of fresh basil for that burst of color and flavor. They also pair wonderfully with a variety of dips like pesto or garlic aioli for a unique twist.

If you have leftovers, store them in an airtight container at room temperature. However, for best results, reheat them in the oven at 375°F (190°C) for about 10 minutes to recrisp. Avoid using the microwave, as it can make them rubbery. If you're preparing ahead of time, you can also bread the eggplant and store it in the fridge for a few hours before baking.

Ingredients

For the Eggplant Chips

1 large eggplant, sliced into thin rounds
1 teaspoon salt
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 eggs, beaten
Olive oil spray

For Serving

Marinara sauce (optional)
Fresh basil for garnish (optional)

Instructions

Prepare the Eggplant

Begin by preheating your oven to 425°F (220°C). Place the sliced eggplant in a colander, sprinkle with salt, and let them sit for about 20 minutes to draw out excess moisture.

Bread the Eggplant

In a shallow bowl, mix together breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and black pepper. In another bowl, beat the eggs. Dip each eggplant slice into the egg, then coat with the breadcrumb mixture.

Bake the Chips

Place the breaded eggplant slices on a baking sheet lined with parchment paper. Lightly spray them with olive oil spray. Bake in the preheated oven for 15 minutes, then flip and bake for an additional 15 minutes until golden and crispy.

Serve and Enjoy

Remove from the oven and let cool slightly. Serve with marinara sauce for dipping, and enjoy these delightful chips with friends and family!

Pro Tips

For extra flavor, consider adding crushed red pepper flakes to the breadcrumb mixture. Adjust the seasonings to your taste
herbs like oregano or parsley can also be nice additions.

Troubleshooting Common Issues

One common challenge when making eggplant chips is achieving that perfect crispiness. If your chips come out soggy, double-check that you've freed enough moisture by salting them adequately. Additionally, ensure that you're not overcrowding the baking sheet; allowing space between the chips helps hot air circulate and promotes even browning.

If the chips are browning too quickly but are still not crispy, consider lowering the oven temperature to 400°F (200°C) and extending the baking time. Keep an eye on them during the last few minutes — they should look golden brown and sound crisp when tapped.

Flavor Variations to Try

For a different flavor profile, consider adding spices to the breadcrumb mixture. Smoked paprika, cayenne pepper, or even a dash of cumin can elevate the flavor of the chips significantly. Just remember, start with small amounts and adjust according to your heat preference.

You can also experiment by adding herbs like thyme or rosemary to the breadcrumb mixture, or even a bit of lemon zest for a fresh, zesty kick. These variations not only change the flavor but also provide a vibrant aesthetic once baked.

Questions About Recipes

→ Can I use other types of vegetables?

Definitely! Zucchini or sweet potatoes can also work well with this breading method.

→ How do I store leftovers?

You can store leftover chips in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for the best results.

→ Can I make these chips in advance?

Yes, you can prepare the breaded eggplant in advance and freeze them. Bake them directly from the freezer when ready to eat.

→ What can I serve these chips with?

They pair beautifully with marinara sauce, tzatziki, or even hummus!