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 thinly; 1 cup breadcrumbs (preferably Italian); 1/2 cup grated parmesan cheese; 2 eggs; Salt, to taste; Olive oil spray or a drizzle of olive oil; Marinara sauce, for serving

Highlighted under: Baking & Desserts

I absolutely love making crispy eggplant parmesan chips! These little bites of goodness have a satisfying crunch and a rich flavor that pairs perfectly with marinara sauce. I discovered that by slicing the eggplant thinly and using a combination of breadcrumbs and parmesan cheese, I can achieve the perfect texture. It's a unique twist on the classic dish and a great way to enjoy eggplant. Whether I’m entertaining guests or craving a snack, these chips never disappoint and always impress.

Created by

Quinn Harper

Last updated on 2026-01-15T15:16:25.207Z

I remember the first time I made these crispy eggplant parmesan chips. I had some friends over and wanted to serve an appetizer that would be both delicious and a bit different. I opted for eggplant, which I thought would be a fun twist. I was amazed at how the flavors melded together, creating this scrumptious snack that everyone raved about.

The key to getting the chips crispy is salting the eggplant slices beforehand. It helps draw out excess moisture and enhances the flavor. I also like to mix my breadcrumbs with some Italian seasoning for an extra layer of taste that makes them irresistible.

        Why You'll Love This Recipe
        Perfectly crispy texture that satisfies crunch cravings
Rich umami flavor from the combination of eggplant and parmesan
Great for entertaining or a humble family snack
Easily customizable with your favorite herbs and spices

      

Mastering the Eggplant

When preparing eggplant for these chips, it's crucial to salt the slices. This step not only draws out moisture but also mellows the eggplant's natural bitterness, enhancing its overall flavor. After salting, look for the slices to glisten slightly; this indicates they have released enough liquid. Make sure to pat them dry thoroughly with paper towels. Excess moisture can prevent the chips from achieving that satisfying crispiness we all crave.

Consider the thickness of your eggplant slices. Aim for about 1/4 inch; anything thicker may result in chewy chips rather than the crisp texture you desire. On the flip side, if the slices are too thin, they might burn quickly in the oven. A simple kitchen scale can help if you want to be exact, ensuring uniformity for even cooking.

Breading Technique Tips

The breading process is essential for achieving that fantastic crunchy coating. When coating the eggplant slices, make sure they are fully submerged in the egg mixture to ensure the breadcrumbs adhere well. After dipping, I like to give the slice a gentle shake to remove excess egg, then carefully press it into the breadcrumb and parmesan mix. This helps create a thicker, more flavorful crust that doesn’t fall off during baking.

If you prefer a gluten-free version, swap out the breadcrumbs for crushed cornflakes or gluten-free breadcrumbs. They provide an excellent crunch while keeping the dish suitable for those with dietary restrictions. Remember, if using a heavier coating, it might take a minute or so longer in the oven to achieve that perfect golden finish.

Serving and Storing

These crispy eggplant parmesan chips are best served immediately after baking to enjoy their full crunch factor. For a fun presentation, try serving them in a tall glass or on a wooden board alongside a warm bowl of marinara sauce for dipping. You could also sprinkle fresh herbs such as basil or parsley over the top for an added pop of color and flavor.

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, place them in a single layer on a baking sheet and bake at 350°F (175°C) for about 10 minutes to regain their crispiness. Avoid microwaving, as this method can lead to a soggy texture.

Ingredients

Before you start, gather the following ingredients:

Ingredients

1 large eggplant, sliced thinly
1 cup breadcrumbs (preferably Italian)
1/2 cup grated parmesan cheese
2 eggs
Salt, to taste
Olive oil spray or a drizzle of olive oil
Marinara sauce, for serving

Make sure to have all ingredients prepped before starting the cooking process.

Instructions

Follow these steps to make your crispy eggplant parmesan chips:

Prepare the Eggplant

Sprinkle salt on the eggplant slices and let them sit for about 20 minutes to draw out moisture. Afterward, pat the slices dry with paper towels.

Set Up Breading Station

In one bowl, whisk the eggs. In another bowl, combine the breadcrumbs and parmesan cheese.

Bread the Eggplant

Dip each slice of eggplant in the egg mixture, then coat with the breadcrumb mixture, pressing lightly to adhere.

Bake

Preheat the oven to 425°F (220°C). Place the breaded eggplant on a baking sheet lined with parchment paper. Spray lightly with olive oil and bake for 20-25 minutes until golden and crispy, turning halfway through.

Serve

Enjoy the crispy eggplant parmesan chips hot or warm with marinara sauce for dipping.

Enjoy your homemade crispy eggplant parmesan chips!

Pro Tips

For extra crunch, consider double-breading the eggplant. Just repeat the egg and breadcrumb steps for a thicker coating.

Variations to Try

While the classic combination of parmesan and breadcrumbs is delicious, don’t hesitate to experiment! Try adding a teaspoon of garlic powder or Italian seasoning to the breadcrumb mixture for a flavor boost. Even smoked paprika can add a delightful smokiness that pairs well with the eggplant and marinara sauce.

For a cheesy twist, consider topping the chips with extra grated cheese during the last five minutes of baking. A mix of mozzarella and parmesan creates a delightful, gooey topping that elevates the dish to new heights.

Scaling the Recipe

This recipe is easily scalable based on your needs. If you’re entertaining a crowd, simply double or triple the ingredient quantities. Just make sure to cook in batches – overloading the baking sheet can result in uneven cooking and soggy chips.

If you're short on time, you can also prep these ahead. Slice and salt the eggplant a few hours in advance, keeping it covered in the fridge until you're ready to bread and bake. This makes for a quick and enjoyable cooking experience when you’re ready to serve.

Questions About Recipes

→ Can I make these chips in advance?

Yes, you can prepare the breaded eggplant slices and store them in the fridge for a few hours before baking.

→ What can I serve with these chips?

They pair wonderfully with marinara sauce, but you can also serve them with ranch or garlic aioli.

→ Can I use other vegetables?

Absolutely! Zucchini and sweet potatoes can also be delicious when prepared in the same way.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge. Reheat them in the oven for the best texture.