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Crispy Eggplant Parmesan Chips

Crispy Eggplant Parmesan Chips
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Crispy Eggplant Parmesan Chips are a deliciously satisfying snack combining tender eggplant slices coated in a crispy, cheesy Parmesan and herb crust. Baked to golden perfection, these chips offer a healthy alternative to fried snacks with a bold flavor and perfect crunch, ideal for appetizers, party snacks, or a light side dish.

Ingredients

Scale

Main Ingredients

  • 1 medium-sized firm eggplant (smooth skin)
  • 1 cup freshly grated Parmesan cheese
  • 1 cup panko or Italian-style breadcrumbs
  • 2 tablespoons finely chopped fresh herbs (parsley, basil, or oregano)
  • 1 large egg
  • 2 tablespoons olive oil (for drizzling or spraying)
  • Salt (to taste)
  • Black pepper (to taste)
  • 1/2 teaspoon garlic powder (optional)

Instructions

  1. Prep Your Eggplant: Wash the eggplant and slice it into thin, even rounds about 1/4 inch thick. For best results, lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel to ensure crispiness.
  2. Make the Coating Mixture: In a shallow bowl, whisk together the freshly grated Parmesan, breadcrumbs, finely chopped fresh herbs, garlic powder (if using), salt, and black pepper to create the flavorful coating.
  3. Dip and Coat: Beat the egg in another bowl. Dip each eggplant slice into the egg wash, allowing excess to drip off, then press both sides into the Parmesan breadcrumb mixture ensuring an even coating all around.
  4. Bake for Perfect Crispiness: Arrange the coated eggplant slices on a parchment-lined baking sheet. Lightly drizzle or spray with olive oil to encourage browning. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, flipping the slices halfway through baking for even golden edges.
  5. Serve and Enjoy: Remove the chips once golden and crispy. Let them cool slightly, then serve as a tasty snack or with your favorite dipping sauce.

Notes

  • Use a mandoline slicer for uniform eggplant slices to ensure even cooking.
  • Pat eggplant dry thoroughly after salting to prevent sogginess and help the coating adhere better.
  • Freshly grated Parmesan cheese crisps better than pre-grated varieties.
  • Bake at a high temperature (425°F) to get the perfect crisp brown texture.
  • Flip chips halfway through baking to crisp both sides evenly.
  • Serve chips immediately after baking to enjoy maximum crunch.
  • To store leftovers, place in an airtight container lined with paper towels and consume within two days.
  • Freeze leftover chips by first freezing in a single layer, then transferring to freezer bags, and reheat in the oven to restore crispness.
  • Reheat chips in a preheated oven or toaster oven at 375°F for 5-8 minutes; avoid microwaving to prevent sogginess.

Nutrition

Keywords: eggplant chips, crispy eggplant, eggplant parmesan chips, healthy snacks, baked eggplant, appetizer, gluten free snack

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