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Crispy Eggplant Parmesan Chips

Crispy Eggplant Parmesan Chips
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Crispy Eggplant Parmesan Chips combine the irresistible crunch of chips with the rich, cheesy flavors of Italian comfort food. These golden, crispy bites offer a healthier, veggie-packed snack perfect for movie nights, appetizers, or party treats. Featuring a delicate breadcrumb and Parmesan coating, they deliver satisfying textures and savory notes in every bite.

Ingredients

Scale

Main Ingredients

  • 1 large firm eggplant
  • 1 cup freshly grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 large eggs
  • 2 tablespoons olive oil (plus extra for brushing or frying)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian herbs (such as oregano, basil, thyme)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Eggplant: Wash and slice the eggplant into thin, even rounds about 1/8 inch thick to ensure uniform cooking and crispiness. Lay the slices on paper towels and sprinkle lightly with salt to draw out excess moisture. After 15 minutes, pat them dry thoroughly to help the coating adhere better and prevent sogginess.
  2. Set Up the Breading Station: In one bowl, whisk the eggs to create an egg wash. In a separate shallow dish, combine panko breadcrumbs with grated Parmesan, garlic powder, Italian herbs, salt, and pepper to form a flavorful crust mixture.
  3. Coat the Eggplant Slices: Dip each eggplant slice first into the beaten egg, letting excess drip off, then press firmly into the breadcrumb mixture so that both sides are evenly coated. Make sure the coating sticks well to avoid falling off during cooking.
  4. Cook the Chips: For baking, preheat the oven to 425°F (220°C). Place the coated slices on a parchment-lined baking sheet and lightly brush or spray with olive oil. Bake for 15–20 minutes, flipping halfway through, until golden and crispy. For frying, heat olive oil in a skillet over medium-high heat, and fry the slices for 2–3 minutes per side until deeply golden and crisp.
  5. Serve and Enjoy: Once cooked, transfer the chips to a cooling rack or paper towels to drain any excess oil if fried. Serve warm with your favorite dipping sauce or enjoy them as-is for maximum flavor.

Notes

  • Thin is Key: Slice eggplant thinly and evenly to ensure every chip crisps up perfectly.
  • Salt & Drain: Salting removes moisture which helps the coating stick and keeps chips crunchy.
  • Use Panko: Panko breadcrumbs create a light and crispy texture better than regular breadcrumbs.
  • Olive Oil Spray: Lightly spray oil over the chips before baking for an even golden finish.
  • Flip Gently: Turn chips carefully during cooking to preserve the crust and avoid breaking.
  • If baking, choose this method for a healthier option; frying gives extra crunchy indulgence.
  • For a vegan version, swap eggs with flaxseed or chia egg and use vegan Parmesan.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in oven to maintain crispiness.
  • You can freeze uncooked, breaded slices on a baking sheet before transferring to a freezer bag.

Nutrition

Keywords: eggplant chips, crispy eggplant, Parmesan chips, Italian snack, healthy appetizer, baked eggplant, veggie chips, comfort food

Find it online: https://mealsbymary.com/crispy-eggplant-parmesan-chips/