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 medium eggplant, sliced thinly; 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 large egg, beaten; Olive oil spray

Highlighted under: Baking & Desserts

I absolutely love making Crispy Eggplant Parmesan Chips! It’s a delightful twist that combines the classic flavors of eggplant Parmesan in a fun, crispy format. These chips are not only an excellent appetizer but also a healthy snack that packs in flavor without the guilt. I enjoy serving them at gatherings, and watching my friends and family savor each crunch. Trust me, your taste buds will appreciate the crunchy texture complemented by the savory cheese and herb coating!

Created by

Clara Jennings

Last updated on 2026-01-18T02:31:13.263Z

When I first attempted to make these Crispy Eggplant Parmesan Chips, I experimented with different breading techniques to find the perfect crunch. After a few trials, I discovered that a combination of panko breadcrumbs and grated Parmesan worked wonders. Not only did it deliver that satisfying crunch, but it also infused the chips with cheesy, savory goodness!

Each time I serve these chips, I’m amazed by how they disappear quickly from the serving platter. Pairing them with marinara sauce for dipping adds an extra layer of flavor that everyone loves. The next time you're craving a snack, give these a try!

        Why You Will Love This Recipe
        Crispy texture that satisfies every crunch craving
Savory flavor of Parmesan melds beautifully with eggplant
A healthier alternative to traditional fried chips

      

Understanding Eggplant's Role

Eggplant is a star ingredient in this recipe, providing a subtle sweetness that balances the savory Parmesan. Choosing the right eggplant is crucial; look for medium-sized, firm eggplants with smooth, shiny skin. Avoid any with bruises or soft spots. When properly prepared, the eggplant's creamy texture enhances the overall crunch of the chips after baking, creating a satisfying contrast that elevates the dish beyond ordinary snacks.

Salting the eggplant before baking serves a dual purpose. It not only reduces bitterness but also draws out excess moisture, allowing the chips to become crispier in the oven. After salting, letting the slices sit for about 15 minutes is key. This step ensures they are adequately dry before breading, helping the coating adhere better and prevent sogginess that could occur during baking.

Perfecting the Breading Process

The breading station is your secret weapon for achieving maximum crunch. A mixture of panko breadcrumbs and Parmesan creates a delightful crust that is both airy and richly flavored. If you want to experiment, you can substitute half the panko with crushed cornflakes for an even crunchier texture, or add a dash of smoked paprika for a subtle kick. Remember that pressing gently while coating helps the mixture cling better, ensuring an even finish.

When breading your eggplant slices, be mindful of the egg layer. This step acts as the glue that holds the breadcrumbs in place, so don’t skip it! Too little egg may cause incomplete coverage, while too much can lead to soggy chips. It's best to dip each slice quickly and allow any excess egg to drip off before moving on to the breadcrumbs.

Ingredients

Gather these ingredients to make your Crispy Eggplant Parmesan Chips:

Ingredients

1 medium eggplant, sliced thinly
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
1 large egg, beaten
Olive oil spray

These ingredients come together for a delicious chip experience!

Instructions

Let's get started with these simple steps:

Prepare the Eggplant

Preheat the oven to 425°F (220°C). Slice the eggplant thinly, about 1/4 inch thick, and sprinkle salt on both sides. Let the slices sit for 15 minutes to draw out excess moisture, then pat them dry with a paper towel.

Set Up Breading Station

In one bowl, mix the panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. In another bowl, beat the egg.

Bread the Eggplant Chips

Dip each eggplant slice in the beaten egg, allowing any excess to drip off. Then, coat it in the breadcrumb mixture, pressing gently to adhere.

Bake the Chips

Arrange the breaded slices on a baking sheet lined with parchment paper. Lightly spray the top with olive oil. Bake for 25-30 minutes, flipping halfway, until golden brown and crispy.

Serve and Enjoy

Allow the chips to cool slightly before serving. Enjoy them with marinara sauce or your favorite dip!

Follow these steps for perfectly crispy chips!

Pro Tips

For extra crunch, you can double-bread the eggplant by dipping in egg and breadcrumbs twice. Also, ensure the eggplant slices are uniform for even cooking.

Storage and Reheating

These Crispy Eggplant Parmesan Chips are best enjoyed fresh out of the oven for that ultimate crunch. However, if you have leftovers, store them in an airtight container at room temperature. They can stay fresh for up to two days, but be aware that they will lose some crispness. To revive the crunch, simply reheat them in the oven at 350°F (175°C) for about 10 minutes, flipping halfway to ensure even heating.

If you want to make your chips in advance, consider baking them ahead of time and freezing. After baking, allow them to cool completely, then layer between parchment paper in a freezer-safe container. When you're ready to enjoy them, bake directly from frozen at 425°F (220°C) for approximately 15-20 minutes until heated through and crispy.

Serving Suggestions

These eggplant chips are versatile and can be enjoyed in countless ways! For a classic pairing, serve them with warm marinara sauce for dipping; the acidity of the sauce balances the richness of the cheese. You could also offer a flavorful basil pesto or a zesty yogurt-based dip to complement the savory hints of the Parmesan.

For an even heartier appetizer, layer the chips on a serving platter, top with additional marinara sauce, and sprinkle with fresh mozzarella before popping them under the broiler for a few minutes. This transforms them into a shareable Eggplant Parmesan Nacho dish that’s sure to impress at your gatherings!

Questions About Recipes

→ Can I use regular breadcrumbs instead of panko?

Yes, but panko breadcrumbs will yield a crispier texture.

→ How can I store leftover chips?

Store in an airtight container at room temperature for up to 2 days. Reheat in the oven for best crispiness.

→ Can I fry these instead of baking?

Absolutely! Fry them in hot oil until golden brown for a different texture.

→ Is there a vegan option for this recipe?

Yes, you can use a flax egg or aquafaba in place of the regular egg for breading.