Eggplant Parm Chips
I often experiment with different chip varieties in my oven and air fryer and this was an instant winner. It was really a no-brainer because I love eggplant parm and I worship potato chips.
Save This Recipe
We'll email this post to you, so you can come back to it later!
So let’s just say it’s a crispy match made in heaven—and no matter how many batches I bake, I can’t seem to keep them around. Feel free to sprinkle on additional seasonings (like oregano, cayenne, smoky paprika, anything goes) along with the Parm. Then crunch and munch until they disappear.
Try my Oven-Baked Potato Chips.
Eggplant Parm Chips
I often experiment with different chip varieties in my oven and air fryer and this was an instant winner. It was really a no-brainer because I love eggplant parm and I worship potato chips.
Ingredients
- 1 large eggplant
- 2 to 4 tablespoons grated Parmesan
Instructions
- Preheat oven to 275˚. Line a baking sheet with parchment paper or liberally coat with nonstick oil spray.
- Place eggplant slices on prepared baking sheet in a single layer, making sure they don’t overlap. Sprinkle on Parmesan and optional seasonings if desired.
- Bake in the oven for about 1 hour or until chips are nicely browned and crispy. If there are still some soft stragglers, transfer finished chips to a plate, and place soft chips back in the oven for another 5 to 10 minutes until brown and crispy.
Nutrition Information per serving
Calories: 45Carbohydrates: 8gProtein: 2gTotal Fat: 1g— Unsaturated Fat: 1g— Saturated Fat: 0gCholesterol: 0mgSodium: 50mgFiber: 4gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
How thin do you slice the eggplant? Do you recommend using a mandolin? Thank you.
I slice mine about ⅛ inch thick, thin enough to crisp up nicely but not so thin they burn before the centers dry out. A mandolin is a great shortcut here since it keeps every slice the same thickness, which really helps them cook evenly. Just watch your fingers and use the guard!!