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
Scale
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.
