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Crispy Eggplant Parmesan Chips

Crispy Eggplant Parmesan Chips
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Crispy Eggplant Parmesan Chips are a golden, crunchy vegetarian snack bursting with cheesy and savory flavors. Perfect for sharing or solo snacking, these easy-to-make chips bring the classic taste of eggplant parmesan into a delightful, crispy bite that pairs wonderfully with dips, salads, or soups.

Ingredients

Scale

Main Ingredients

  • 1 medium firm eggplant (sliced into 1/8 inch rounds)
  • 1 cup freshly grated Parmesan cheese
  • 1 cup panko bread crumbs
  • 2 large eggs (beaten)
  • 2 tablespoons olive oil (for drizzling or frying)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Eggplant: Slice the eggplant into thin 1/8 inch rounds for even crisping. Lay the slices on a baking sheet and sprinkle lightly with salt. Let them sit for about 15 minutes to draw out moisture.
  2. Set Up Breading Stations: Prepare three shallow bowls – one with beaten eggs, the second with a mixture of parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper, and the third empty plate for the coated slices.
  3. Coat the Eggplant: Pat the eggplant slices dry to remove excess moisture. Dip each slice into the beaten eggs, letting the excess drip off, then press gently into the parmesan breadcrumb mixture until fully coated on both sides.
  4. Cook the Chips: For baking, preheat the oven to 425°F (220°C). Place the coated slices on a parchment-lined baking sheet, drizzle lightly with olive oil, and bake for about 20 minutes, flipping halfway through until golden and crisp. Alternatively, shallow fry in olive oil at around 350°F until golden and crisp on both sides.
  5. Serve Warm and Enjoy: Let the chips cool slightly to firm up their crispiness. Serve warm with your favorite dipping sauces like marinara, garlic aioli, or pesto.

Notes

  • Use a mandoline slicer for uniform, thin eggplant rounds to ensure even cooking and crispness.
  • Pat eggplant slices thoroughly dry after salting to prevent sogginess and promote crunch.
  • Freshly grate parmesan cheese for better texture and richer flavor than pre-grated options.
  • Do not overcrowd the baking sheet or frying pan to allow proper air circulation and prevent steaming.
  • If frying, maintain the oil temperature around 350°F to avoid greasy chips and ensure even crisping.
  • To store leftovers, keep chips in an airtight container with parchment paper between layers in the refrigerator for up to 2 days.
  • Flash freeze coated slices to freeze for up to 1 month; bake or fry directly from frozen with slightly extended cooking time.
  • Reheat leftover chips in a 375°F oven for 5-7 minutes to restore crispness; avoid microwaving.

Nutrition

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