RecipeEggplant Parm Chips

Nutrition Facts
Amount per Serving
  • Calories: 45
  • Protein: 2 g
  • Total Fat: 1 g
    • Unsaturated Fat: 1 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 4 g
  • Total Sugar: 4 g
    • Natural Sugar: 4 g
    • Added Sugar: 0 g
  • Sodium: 50 mg

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. 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.  

  • Prep time
  • Total Time
This recipe makes 4 servings

• 1 large eggplant
• 2 to 4 tablespoons grated Parmesan


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.

Try my Oven-Baked Potato Chips.