Save My neighbor Maria handed me a warm plate of these eggplant chips one afternoon, and I immediately understood why she'd been raving about them all summer. The sound of that first bite—a crisp crunch followed by tender, savory eggplant—made it clear these weren't the heavy, fried version I'd always assumed eggplant had to be. I was hooked, and after some back-and-forth in her kitchen (and a few burned batches of my own), I finally cracked the code: thin slices, high heat, and the right amount of Parmesan.
I made these for the first time when my daughter's friend came over and casually mentioned she was vegetarian. I panicked, then remembered Maria's chips and realized I had everything on hand. Watching both kids devour them straight off the cooling rack—while I was still plating—told me I'd nailed something special.
Ingredients
- 1 large eggplant, sliced into 1/8-inch rounds: The thickness matters here—too thin and they'll shatter, too thick and you'll bite into raw center. I use a mandoline now, but a sharp knife works just fine if you take your time.
- 1/2 cup panko breadcrumbs: Regular breadcrumbs turn dense; panko gives you that air-pocket crunch that makes these addictive.
- 1/3 cup grated Parmesan cheese: Use freshly grated if you can—the pre-shredded stuff has anti-caking agents that mute the flavor.
- 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, 1/4 teaspoon salt: These seasonings build a savory depth without being heavy-handed.
- 2 large eggs and 2 tablespoons milk: The egg mixture is your glue; the milk keeps it from drying out and helps the breadcrumbs stick better.
- Olive oil spray: This is what makes them baked-not-fried crispy.
Instructions
- Get your oven and workspace ready:
- Preheat to 425°F and line two baking sheets with parchment paper, then lightly spray with olive oil so nothing sticks. This step takes two minutes but saves you from frustration later.
- Slice and dry your eggplant:
- Cut the eggplant into thin 1/8-inch rounds—a mandoline makes this foolproof, but a sharp knife and steady hand work too. Pat each slice very dry with paper towels; this is non-negotiable if you want crispiness.
- Set up your breading station:
- Pour the egg-milk mixture into one shallow bowl and combine all the breadcrumb-Parmesan-herb mixture in another. Having both ready before you start saves time and keeps things tidy.
- Bread each slice:
- Dip each eggplant round into the egg, then immediately press it into the breadcrumb mixture, turning to coat both sides. Press gently so the coating adheres without crushing the eggplant underneath.
- Arrange and spray:
- Lay coated slices in a single layer on the prepared sheets—they should not touch or overlap. Lightly spray the tops with olive oil; this is what creates the golden, crispy exterior.
- Bake and flip:
- Bake for 12–15 minutes until the bottoms turn light golden, then flip each chip and bake another 10–12 minutes until both sides are golden and crisp. They'll firm up more as they cool.
- Cool before serving:
- Let them rest on a wire rack for a few minutes so the bottom stays crispy and doesn't steam. Serve while still warm.
Save There was a moment during one of my early attempts when I pulled a batch out of the oven, expecting disaster, and found them absolutely perfect—golden, snapping between my fingers, tasting of Parmesan and herbs with barely a whisper of grease. That's when these chips stopped being a recipe I was following and became a trick I knew.
The Eggplant Question
People often tell me eggplant is watery or tasteless, but that's usually because it's been treated badly—either drowned in oil or left soggy. Here, the thin slices and high heat work together to cook it quickly and evenly, so the flesh stays tender while the outside gets shatteringly crisp. The Parmesan crust does more than add flavor; it acts as an insulator, protecting the delicate eggplant inside.
Variations Worth Trying
Once you've made these the basic way, you'll start seeing endless possibilities. Some nights I add a pinch of chili flakes to the breadcrumb mix, and other times I swap half the panko for finely grated Pecorino Romano for a sharper bite. A few friends have told me they brush the coated slices with a touch of pesto before baking, and while I haven't tried it myself, I trust them.
Serving and Storage
Serve these warm or at room temperature—they're good either way, though they're best within an hour of cooling. A simple marinara sauce for dipping is traditional, but some people skip the sauce entirely and just eat them plain because the Parmesan-herb crust is flavor enough. If you have leftovers (which rarely happens), store them in an airtight container in the fridge for up to three days and reheat in a 350°F oven for about 5 minutes to restore the crispiness.
- These work as a snack, a side dish, or the opening act to a larger meal.
- Make them ahead, let them cool completely, then reheat when guests arrive—most of the work is done.
- Pair them with a green salad and you have a light but satisfying lunch.
Save These eggplant chips have become my quiet victory in the kitchen—the thing I make when I want something that feels impressive but tastes purely delicious. They've converted more eggplant skeptics than I can count.
Recipe FAQs
- → How can I ensure the eggplant slices stay crispy?
Pat the eggplant slices dry before coating to remove moisture, and consider using a convection oven or finishing under the broiler briefly for extra crispiness.
- → Can I make these chips gluten-free?
Yes, substitute regular panko breadcrumbs with gluten-free panko for a gluten-free version.
- → What is the best way to slice the eggplant evenly?
Using a sharp knife or mandoline helps achieve uniform 1/8-inch thick rounds for even baking and crispness.
- → Are there recommended seasoning variations?
Adding a pinch of chili flakes can add a spicy kick, and herbs like oregano complement the Parmesan nicely.
- → What dipping sauces pair well with these chips?
Marinara sauce is a classic complement, but creamy garlic or basil aioli also work well.