Crispy Eggplant Parmesan Chips

Name: Crispy Eggplant Parmesan Chips
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, sliced into thin rounds; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 2 large eggs, beaten; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; Cooking spray or olive oil

Highlighted under: Baking & Desserts

I absolutely love experimenting with eggplant, and these Crispy Eggplant Parmesan Chips have become a go-to snack in my kitchen. The combination of fresh eggplant, crunchy breadcrumbs, and that unmistakable Parmesan flavor creates an irresistible treat. Cooking them until golden brown gives them a satisfying crunch, making these chips ideal for dipping or just enjoying on their own. Plus, they are a healthier alternative to traditional potato chips, bringing a delicious twist to snack time!

Created by

Mia Jefferson

Last updated on 2026-01-18T03:31:12.098Z

Making these Crispy Eggplant Parmesan Chips was an adventure in texture and flavor! I opted for a double-coating technique, first dipping the slices in egg and then in seasoned breadcrumbs mixed with Parmesan. This not only enhances the flavor but ensures that each bite is crispy. I also let the chips drain briefly on a wire rack before baking to achieve that perfect crunch.

One of the tricks I discovered is to sprinkle a little extra Parmesan on top right before baking for an added layer of cheesy goodness. It’s amazing how just a few ingredients can work together to create such a delightful snack that everyone will love, especially at parties!

        Why You'll Love These Chips
        Crispy texture that satisfies your crunch cravings
Rich Parmesan flavor that enhances the eggplant
Perfect for dipping or enjoying as a standalone snack

      

Selecting the Perfect Eggplant

When it comes to making Crispy Eggplant Parmesan Chips, choosing the right eggplant is crucial for achieving the desired texture and flavor. Look for firm eggplants that have smooth, shiny skin—these are more likely to be fresh and less bitter. Avoid large eggplants as they can be spongy and contain more seeds. Smaller varieties like Japanese or Italian eggplants are perfect if you're aiming for a sweeter taste and less moisture content, which helps in achieving that crispy finish.

Another important step before baking is salting the eggplant slices. This process draws out excess moisture, which is essential for preventing sogginess. After salting, let them rest for about 10 minutes, then pat them dry with a paper towel. This not only enhances the eggplant’s flavor but also ensures that the breading adheres better and crisps up beautifully in the oven.

Breading Technique for Extra Crispiness

The breading technique you use plays a vital role in achieving crispy chips. For a golden, crunchy exterior, make sure to coat each eggplant slice thoroughly with the egg before dipping into the breadcrumb mixture. This creates a sticky surface that allows the breadcrumbs to cling effectively. I recommend using panko breadcrumbs for an even crunchier texture, but regular breadcrumbs work too—just ensure they are finely ground for even coverage.

If you want to elevate the flavor of your chips even further, consider adding herbs like oregano or thyme to the breadcrumb mixture. This adds a depth of flavor that complements the Parmesan beautifully. Additionally, if you're in the mood for a spicy kick, a pinch of cayenne pepper or crushed red pepper flakes can be mixed in with the breadcrumbs, providing a delightful contrast to the creamy eggplant.

Ingredients

For the Chips

1 large eggplant, sliced into thin rounds
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs, beaten
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Cooking spray or olive oil

Feel free to adjust the seasoning to your taste!

Instructions

Prepare the Eggplant

Preheat your oven to 400°F (200°C). Slightly sprinkle salt on the eggplant slices and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.

Prepare Breading Station

In one bowl, mix breadcrumbs with garlic powder, salt, and black pepper. In another bowl, beat the eggs.

Coat Eggplant Slices

Dip each eggplant slice into the egg and then into the breadcrumb mixture, coating thoroughly. Press gently to ensure the breadcrumbs stick.

Bake the Chips

Arrange the coated slices on a baking sheet lined with parchment paper. Optionally, drizzle or spray with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Serve and Enjoy

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

These chips are best served fresh from the oven but can be stored in an airtight container for a day or two.

Pro Tips

For an extra crunch, you can double-bake the chips for 5 minutes after they cool.

Serving Suggestions

These Crispy Eggplant Parmesan Chips are versatile and can be paired with a variety of dips. Consider serving them with a rich marinara sauce for a classic Italian touch, or try a creamy yogurt-based dip mixed with herbs for a refreshing contrast. My favorite is a roasted garlic aioli, which adds a gourmet twist to your snack experience.

For a complete appetizer platter, pair the chips with a selection of fresh vegetables and cheeses. Arrange them on a wooden board with olives, cherry tomatoes, and some sliced cheeses for a beautiful presentation that's perfect for entertaining. Guests can enjoy the chips alongside their favorite condiments for a fun and interactive snack time.

Make-Ahead and Storage Tips

If you want to make these chips ahead of time, they can be prepared and then stored in an airtight container for up to two days. To keep them crispy, store them without any dips or sauces. When ready to serve, simply reheat them in the oven at 350°F (175°C) for about 10 minutes to restore that delightful crunch.

For longer storage, you can freeze the breaded eggplant slices before baking. Place them on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer bag. They can be baked directly from the freezer—just add a few extra minutes to the cooking time for perfectly crispy chips.

Questions About Recipes

→ Can I use zucchini instead of eggplant?

Yes, zucchini works well, but keep in mind the cooking time may vary slightly.

→ Is it necessary to salt the eggplant?

Salting helps to remove some bitterness and moisture, which improves the final texture.

→ Can I bake the chips in an air fryer?

Absolutely! Cook them at 375°F (190°C) for about 15-18 minutes, shaking halfway through.

→ What dips go well with these chips?

They pair wonderfully with marinara sauce, ranch, or even a spicy hummus.