Description

Crispy Eggplant Parmesan Chips are a quick, crunchy, and cheesy snack that combines thinly sliced eggplant with a golden Parmesan and bread crumb coating. Baked or air-fried to perfection, these chips offer a healthy, flavorful alternative to traditional chips, perfect as an appetizer or light snack.

Ingredients

Scale

Main Ingredients

1 medium fresh eggplant (firm and glossy)
1 cup grated Parmesan cheese (freshly grated recommended)
3/4 cup bread crumbs (or gluten-free bread crumbs/almond flour for gluten-free option)
2 large eggs
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for brushing or drizzling)

Instructions

Prepare the Eggplant: Wash the eggplant and slice it into thin, even rounds about 1/8-inch thick. To reduce bitterness and moisture, sprinkle the slices with salt and let them sit on paper towels for 15 minutes, then pat dry thoroughly.
Make the Breading Station: In one bowl, whisk the eggs until smooth. In another shallow dish, combine grated Parmesan, bread crumbs, garlic powder, salt, and pepper to create the crispy, cheesy coating.
Coat Each Slice: Dip each eggplant round into the egg wash, allowing excess to drip off, then press it firmly into the Parmesan and bread crumb mixture to ensure full coverage and maximum crunch.
Bake or Air Fry: Arrange the coated slices on a parchment-lined baking sheet or a lightly greased rack. Brush or drizzle olive oil over the top to help achieve a golden, crispy finish. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crispy. Alternatively, air fry at 375°F (190°C) for 10-12 minutes.
Cool and Serve: Allow the chips to cool for a few minutes so they set their crispiness. Serve warm for the best texture and flavor experience.

Notes

Slice uniformly using a mandoline slicer for even cooking.
Salting the eggplant helps remove excess moisture, preventing soggy chips.
Use freshly grated Parmesan for the best melting and crisping effect.
Use olive oil spray or a light brush to avoid over-oiling.
Flip chips gently halfway through baking for even crispiness.
For gluten-free, substitute bread crumbs with almond flour or gluten-free crumbs.
For a spicy variation, add cayenne pepper or red chili flakes to the breading mixture.
Vegan option: replace eggs with chickpea flour batter and Parmesan with nutritional yeast.
Store leftovers in an airtight container lined with paper towels in the refrigerator and consume within 2 days.
Freeze unbaked, breaded slices on a tray, then transfer to freezer-safe bags for future use.
Reheat chips in a 375°F (190°C) oven for 5-7 minutes to restore crispiness.

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Category: Appetizers
Method: Baking

Nutrition

Serving Size: 1 serving (about 10 chips)
Calories: 140
Sugar: 2g
Sodium: 320mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg

Keywords: eggplant chips, parmesan chips, crispy eggplant, gluten-free snack, baked eggplant, appetizer, cheesy snack, healthy chips