If you’re craving a snack that’s irresistibly crunchy, bursting with savory flavor, and surprisingly light, then you absolutely need to try this Crispy Eggplant Parmesan Chips Recipe. These thin, golden rounds are baked to perfection with a crispy Parmesan and herb coating that makes them the perfect appetizer or a delightful party treat. Best of all, they’re easy to make, packed with flavor, and a wonderful way to enjoy the humble eggplant in a totally new and exciting form.
Ingredients You’ll Need
Getting the perfect balance of crunch and flavor comes down to a handful of simple yet essential ingredients. Each one brings something special to the table: texture, seasoning, or that beautiful golden color.
- 1 large eggplant: Thinly sliced for the perfect chip thickness, it’s the star of the show.
- 1/2 cup panko breadcrumbs: Provides an airy, extra crunchy coating that crisps up beautifully in the oven.
- 1/3 cup grated Parmesan cheese: Adds savory depth and a lovely golden finish.
- 1/2 teaspoon garlic powder: A subtle punch of savory flavor that pairs brilliantly with the cheese.
- 1/2 teaspoon dried oregano: Offers a fragrant herbal note for that classic Italian-American twist.
- 1/4 teaspoon freshly ground black pepper: Introduces a little heat and complexity.
- 1/4 teaspoon salt: Enhances all the other flavors and balances the dish perfectly.
- 2 large eggs: Used to create the perfect egg wash that helps the coating stick.
- 2 tablespoons milk: Lightens the egg wash, ensuring a smooth, even coat.
- Olive oil spray: Helps the chips crisp up in the oven without adding heaviness.
How to Make Crispy Eggplant Parmesan Chips Recipe
Step 1: Preheat and Prepare
Start by warming your oven to 425°F and lining two baking sheets with parchment paper. Give the sheets a light coating of olive oil spray, which will help the eggplant chips bake up crisp without sticking. This simple prep sets the stage for perfectly baked chips every time.
Step 2: Slice and Dry the Eggplant
Next, slice your eggplant into super thin 1/8-inch rounds. The thinner, the better for that ideal chip crunch. Once sliced, be sure to pat each piece dry with paper towels — removing moisture is key to avoiding soggy chips and ensuring they crisp nicely in the oven.
Step 3: Prepare the Egg Wash
Whisk together two large eggs and two tablespoons of milk in a shallow bowl until fully combined. This egg wash acts as an adhesive, helping the breadcrumb and Parmesan mixture stick tightly to each slice for that irresistible coating.
Step 4: Mix the Breading
In a separate bowl, combine your panko breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, black pepper, and salt. This seasoned blend is what gives the chips their distinctive, flavorful crunch.
Step 5: Coat the Eggplant
Dip each eggplant slice first into the egg wash, letting any excess drip off, then press it firmly into the breadcrumb mixture. Make sure each slice is evenly coated so every bite delivers the perfect balance of crunch and cheesy flavor.
Step 6: Arrange and Bake
Lay the coated slices in a single layer on your prepared baking sheets. Lightly spray the tops with olive oil for golden crispness as they bake. Slide them into the oven for 12 to 15 minutes, then flip every slice carefully, and bake for another 10 to 12 minutes until they’re beautifully golden and crisp all over.
Step 7: Cool and Serve
Once baked, transfer the chips to a wire rack to cool slightly. This helps them stay crisp and prevents sogginess on the bottom. Now they’re ready to enjoy!
How to Serve Crispy Eggplant Parmesan Chips Recipe
Garnishes
Elevate your Crispy Eggplant Parmesan Chips Recipe with a sprinkle of finely chopped fresh basil or parsley right before serving. A light drizzle of marinara or a dollop of garlic aioli also adds a fresh, flavorful touch that complements the crispy texture perfectly.
Side Dishes
These chips pair wonderfully with a crisp green salad or a simple tomato caprese salad for a light, balanced meal. They also make a fabulous appetizer alongside pasta dishes or a hearty minestrone soup, bringing both crunch and flavor to the spread.
Creative Ways to Present
For a party, arrange the chips fan-style on a large platter with ramekins filled with dipping sauces like marinara, pesto, or ranch. You can also layer them into a trifle dish with alternating layers of fresh mozzarella and tomato for a stunning, shareable eggplant parmesan-inspired dish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container lined with paper towels to absorb moisture. Keep them in the fridge and try to enjoy within two days for the best crunch and flavor.
Freezing
You can freeze these eggplant chips after baking by placing them in a single layer on a baking sheet until solid, then transferring to a freezer-safe bag. This way, you can enjoy your favorites anytime without losing their crispness.
Reheating
Reheat leftover or frozen chips in a preheated oven at 375°F for about 5 to 7 minutes. This helps restore their original crisp texture much better than a microwave, keeping them deliciously crunchy.
FAQs
Can I use fresh Parmesan cheese for the coating?
Absolutely! Freshly grated Parmesan tends to melt and create a richer, more flavorful crust, but pre-grated Parmesan works fine too for convenience.
Is it necessary to pat the eggplant slices dry?
Yes, drying the slices removes excess moisture, which is crucial for achieving that crispy texture and preventing soggy chips.
Can I make this recipe vegan?
To make it vegan, substitute the eggs with a flax or chia egg and use a dairy-free Parmesan alternative or nutritional yeast for the cheesy flavor. Adjust baking time as needed to ensure crispiness.
What other spices could I add to the breadcrumb mix?
Feel free to experiment with smoked paprika, chili flakes, or fresh herbs like thyme and rosemary to customize the flavor profile to your liking.
Are these chips healthy?
Because they’re baked and use simple, wholesome ingredients, these chips are a lighter alternative to traditional fried snacks, making them a great option for a satisfying yet guilt-free treat.
Final Thoughts
There’s nothing quite like the joy of biting into the perfect Crispy Eggplant Parmesan Chips Recipe—each chip delivers a delightful crunch, cheesy flavor, and a hint of herbs that’ll make you reach for more. Whether you’re serving them at a party or enjoying them as a special treat, this recipe is sure to become a cherished favorite. So grab that eggplant, preheat your oven, and get ready to wow your taste buds with this incredible, crave-worthy snack!
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Crispy Eggplant Parmesan Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Vegetarian Favorites
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Crispy Eggplant Parmesan Chips are thinly sliced eggplant rounds coated with a flavorful mixture of Parmesan cheese, panko breadcrumbs, and savory herbs. Baked to golden perfection, these chips offer a crunchy, savory snack or appetizer that’s both meat-free and easy to prepare, capturing the essence of Italian-American flavors.
Ingredients
Vegetables
- 1 large eggplant, sliced into 1/8-inch rounds
Breading
- 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
Coating
- 2 large eggs
- 2 tablespoons milk
For Baking
- Olive oil spray
Instructions
- Preheat oven and prepare baking sheets: Preheat the oven to 425°F (218°C). Line two baking sheets with parchment paper and lightly coat them with olive oil spray to prevent sticking and help browning.
- Slice and dry eggplant: Slice the eggplant into thin 1/8-inch thick rounds. Pat each slice dry thoroughly using paper towels to remove excess moisture, which helps the breading stick and ensures crispiness during baking.
- Prepare egg wash: In a shallow bowl, whisk together the 2 large eggs and 2 tablespoons of milk until smooth and combined. This egg wash helps the breadcrumb mixture adhere to the eggplant slices.
- Mix breading: In a separate bowl, combine 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, and 1/4 teaspoon salt. Mix thoroughly to distribute seasoning evenly.
- Coat eggplant slices: Dip each eggplant slice first into the egg wash, ensuring it is fully coated. Then press each slice into the breadcrumb mixture until evenly covered on both sides.
- Arrange and spray: Place the coated eggplant slices in a single layer on the prepared baking sheets, making sure they don’t overlap. Lightly spray the tops of the slices with olive oil spray to aid browning and crispiness.
- Bake and flip: Bake in the preheated oven for 12 to 15 minutes. Then carefully flip each slice over and continue baking for an additional 10 to 12 minutes or until the chips are golden brown and crispy.
- Cool before serving: Remove the baked chips from the oven and let them cool slightly on a wire rack. Cooling helps them crisp up further and makes them easier to handle before serving.
Notes
- Using thin slices of eggplant helps achieve maximum crispiness.
- Patting the eggplant dry is essential to remove moisture and avoid soggy chips.
- Olive oil spray can be substituted with any neutral cooking spray.
- For extra flavor, add a pinch of red pepper flakes to the breadcrumb mix.
- These chips are best enjoyed fresh out of the oven but can be stored in an airtight container and reheated briefly to retain crispiness.
