Save I stumbled onto this recipe during a rainy Sunday when I wanted something crunchy but not heavy. The way the Parmesan melts into the panko creates this incredible savory crust that made my entire kitchen smell like an Italian grandmother's cooking.
My friend Maria came over that first time I made these, and we ended up standing around the oven door, watching them turn golden through the glass. We burned our fingers snatching them off the baking sheet, completely unable to wait even thirty seconds for them to cool.
- 1 large eggplant: Thin slicing is the secret, aim for 1/8 inch rounds so they crisp instead of steam
- 1/2 cup panko breadcrumbs: Japanese-style crumbs create an airier crunch than regular breadcrumbs
- 1/3 cup grated Parmesan cheese: The salty umami that makes people ask what your secret ingredient is
- 1/2 teaspoon garlic powder: Even distribution means every bite has that aromatic kick
- 1/2 teaspoon dried oregano: Dried herbs work better than fresh here, they wont burn in the high heat
- 1/4 teaspoon freshly ground black pepper: Freshly cracked adds warmth that pre-ground lacks
- 1/4 teaspoon salt: Just enough to enhance without overwhelming the Parmesan
- 2 large eggs: Room temperature eggs coat more evenly than cold ones
- 2 tablespoons milk: Whole milk creates the richest binding layer
- Olive oil spray: The most even way to get that golden finish without soaking the chips
- Preheat and prep:
- Crank your oven to 425°F and line two baking sheets with parchment, then give them a quick spray of olive oil so nothing sticks.
- Slice and dry:
- Cut your eggplant into thin rounds, about 1/8 inch thick if you have a steady hand or mandoline, then pat each slice dry with paper towels to remove excess moisture.
- Make the wash:
- Whisk together the eggs and milk in a shallow bowl until completely combined.
- Mix the crunch:
- Combine panko, Parmesan, garlic powder, oregano, pepper, and salt in another bowl.
- Coat each slice:
- Dip eggplant rounds into the egg mixture, letting excess drip off, then press them firmly into the breadcrumb mixture so it really adheres.
- Arrange and spray:
- Lay the coated slices in a single layer on your baking sheets, then lightly spray the tops with olive oil.
- Bake and flip:
- Bake for 12 to 15 minutes until the bottoms are golden, flip each chip carefully, and bake another 10 to 12 minutes until crispy all over.
- Cool and serve:
- Let them rest on a wire rack for a few minutes to maximize crunch.
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These became my go-to for summer parties because guests can grab them with their fingers and keep mingling. Last year my dad actually asked for the recipe, which is how I know something is genuinely good.
The Thin Slice Game Changer
A mandoline slicer makes perfect rounds, but I've done it with a sharp knife plenty of times. Consistent thickness means they all finish cooking at the same moment instead of having some burnt while others are still soft.
Getting That Golden Finish
The olive oil spray is non-negotiable for the crunch factor. Brushing oil on unevenly can create soggy spots, but spraying gives you that perfect golden sheen across every chip.
Making Them Your Own
Sometimes I add red pepper flakes when I want warmth, or serve with marinara on the side for dipping. The base recipe is solid, but small tweaks keep it exciting.
- Add chili flakes directly to the breadcrumb mixture for spice in every bite
- Grate some extra Parmesan over the hot chips right after baking
- Try them with a garlic aioli instead of marinara
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These chips have become my answer to everything from movie nights to unexpected guests. Hope they find a permanent spot in your kitchen rotation too.
Recipe FAQ
- → How thin should the eggplant slices be?
Slice the eggplant into 1/8-inch thick rounds to ensure even baking and a crisp texture.
- → Can I make these chips gluten-free?
Yes, substitute regular panko breadcrumbs with gluten-free panko to make the chips gluten-free.
- → What is the best way to achieve extra crispiness?
Using a convection oven or finishing under the broiler for 1-2 minutes can enhance crispiness—watch closely to avoid burning.
- → Which herbs are used in the coating?
Dried oregano is included along with garlic powder, black pepper, and salt to create a flavorful herb mix.
- → Can these chips be served with a dip?
Yes, marinara sauce is a popular choice to complement the savory, crunchy chips.
- → Is olive oil spray necessary for baking?
Lightly spraying the baking sheets and tops of slices with olive oil helps achieve golden color and crisp texture.