Description
Crispy Eggplant Parmesan Chips are a quick and flavorful snack combining thinly sliced eggplant with a golden parmesan and breadcrumb crust. Perfectly crispy and cheesy, this versatile appetizer is ready in under 30 minutes and can be baked or fried for a delicious crunchy bite.
Ingredients
Scale
Main Ingredients
- 1 medium fresh firm eggplant
- 1 cup freshly grated Parmesan cheese
- 1 cup panko bread crumbs (or regular bread crumbs)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 2 large eggs
- Olive oil or cooking spray, for frying or baking
Instructions
- Prepare the Eggplant: Wash and dry the eggplant. Slice it into thin, even rounds about 1/4 inch thick to ensure even cooking and crispiness.
- Set Up the Breading Station: In one bowl, whisk the eggs. In another bowl, combine the grated Parmesan cheese, bread crumbs, Italian seasoning, garlic powder, salt, and pepper.
- Coat the Eggplant Slices: Dip each eggplant slice into the egg wash, letting excess drip off. Then press each slice into the Parmesan-breadcrumb mixture until fully coated.
- Cook the Chips: Choose your method: for frying, heat olive oil in a pan and cook each coated slice for 2-3 minutes per side until golden and crispy. For baking, place the chips on a parchment-lined sheet, spray lightly with olive oil, and bake at 425°F (220°C) for 15-20 minutes, flipping halfway through.
- Serve Immediately: Once golden and crispy, remove the chips. If fried, place on paper towels to drain excess oil. Serve warm to enjoy the best texture and flavor.
Notes
- Salt the eggplant slices and let them rest before cooking to remove excess moisture and improve crispiness.
- Use panko bread crumbs for a crunchier texture compared to regular bread crumbs.
- Do not overcrowd the pan or baking sheet to avoid steaming and losing crispiness; cook in batches if needed.
- Always use freshly grated Parmesan cheese for the best melt and flavor.
- Serve the chips hot and fresh for optimal taste and crunch.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: eggplant chips, parmesan chips, crispy snack, vegetarian appetizer, gluten-free appetizer
