Discover the perfect guilt-free snack with these crispy baked eggplant chips, enhanced with fragrant basil and a sprinkle of Parmesan.
Naturally low in calories and rich in fiber, they provide plant-based nutrition while satisfying your crunch cravings.
Quick, easy, and versatile, these chips are a wholesome, savory treat ideal for everyday snacking or meal prep.
Crispy Baked Eggplant Chips
Equipment
- 1 large baking sheet
- Parchment paper (to line baking sheets)
- 1 flexible spatula
- 1 microwave-safe bowl
- 1 Pastry brush
Ingredients
- 2 medium Japanese eggplants or preferred variety
- 1½ tablespoons kosher salt optional, to taste
- ¼ cup extra-virgin olive oil
- 4 –5 fresh basil leaves
- 1½ teaspoons freshly ground black pepper
- 1½ tablespoons garlic powder adjust to taste
- 2 –3 tablespoons grated Parmesan cheese
Instructions
- Prepare the Oven and Baking Sheets: Begin by preheating your oven to 425°F (220°C) to ensure it’s fully hot when the eggplant chips are ready to bake. Line your baking sheets with parchment paper to prevent sticking and to allow even airflow around each slice. If you have baking racks that fit into your sheets, place them on top of the parchment for extra crispiness.
- Slice the Eggplants: Wash and pat dry your eggplants. Using a sharp knife, cut them into thin slices about ¼ inch thick. You can choose to slice them on the bias (diagonally) for a longer chip shape or keep them round for bite-sized rounds. Aim for uniform thickness so that all chips cook evenly and become crisp at the same time.
- Draw Out Moisture from Eggplants: Arrange the slices in a single, even layer on your prepared baking sheets. Sprinkle lightly with kosher salt—you don’t need too much; just enough to help draw out excess moisture. Let the slices sit for 20 minutes. This step helps remove water, prevents sogginess, and ensures a crisp texture when baked.
- Prepare Basil-Infused Olive Oil: While the eggplants are resting, take a microwave-safe bowl and pour in ¼ cup of extra-virgin olive oil. Add 4–5 fresh basil leaves to the oil. Heat the bowl in the microwave on medium power for 2–3 minutes, keeping a close watch to avoid boiling the oil. After heating, let the basil steep in the warm oil for 5 minutes so the aromatic flavor infuses thoroughly.
- Pat Dry the Eggplant Slices: After the resting period, use paper towels to gently blot moisture from the tops of the eggplant slices. This ensures the chips will crisp up nicely in the oven rather than steaming from residual water.
- Season and Brush with Basil Oil: Using a pastry brush, generously coat each eggplant slice with the prepared basil-infused olive oil. Sprinkle evenly with black pepper, garlic powder, and grated Parmesan cheese. Make sure each slice gets a balanced coating so every bite is flavorful. Adjust seasoning to taste but be mindful not to over-salt.
- Bake the Eggplant Chips (First Round): Place the baking sheets in the preheated oven and bake for 15 minutes. Keep a close eye on the chips so they start to dry and turn golden without burning. This first round of baking begins to remove moisture and develop the crisp base.
- Rotate and Continue Baking (Second Round): After 15 minutes, rotate the sheets in the oven to ensure even cooking. Continue baking for an additional 12–15 minutes, checking frequently. Depending on your oven and the thickness of slices, some chips may brown faster. The goal is a golden, crispy texture with a slightly toasted edge.
- Cool the Chips Properly: Once baked, remove the chips from the oven and allow them to cool for 2–3 minutes on the sheets. Use a flexible spatula to gently lift each chip from the baking rack or parchment. Let them cool completely on a wire rack or plate; this final cooling step ensures maximum crispiness.
- Store and Serve: Serve your crispy eggplant chips immediately for the best crunch. For later enjoyment, store them in a paper bag at room temperature for short-term storage, or an airtight container for up to 5 days. These chips make a perfect snack, appetizer, or side dish and pair beautifully with dips or a light salad.
Notes
- Choose firm, fresh eggplants without soft spots for the crispiest chips.
- Slice all pieces evenly (¼ inch) to ensure uniform baking.
- Blotting moisture after salting is key to avoiding soggy chips.
- Basil-infused oil can be made ahead and stored for a few days.
- Adjust garlic powder and Parmesan according to taste—these chips are versatile.
- Keep a close eye during the second bake; oven temperatures vary.
Chef’s Secrets for Perfect Crispy Chips
The secret to truly crisp eggplant chips lies in controlling moisture and layering flavor.
Salting the slices draws out water, while blotting them dry ensures the chips bake rather than steam.
Infusing olive oil with fresh basil before brushing adds aromatic depth, and sprinkling a balanced amount of garlic powder and Parmesan creates a savory, rich finish without overpowering the delicate eggplant.
Rotating the trays midway through baking guarantees an even golden color. Additionally, using thin, uniform slices is critical—this may seem basic, but it transforms the texture from soft and chewy to crisp perfection.
Serving Suggestions to Impress Guests
These eggplant chips are versatile and visually appealing, perfect as a standalone snack or a sophisticated appetizer.
Serve them with a light yogurt dip, marinara sauce, or hummus for added flavor.
They pair beautifully with fresh salads, roasted vegetables, or charcuterie boards, offering a crunchy contrast to softer elements.
For a more indulgent presentation, sprinkle a few fresh basil leaves or additional Parmesan just before serving.
These chips also travel well for picnics or potlucks, making them a crowd-pleasing choice any day of the week.
Storage Tips for Maintaining Crispiness
To keep these chips crunchy for several days, store them in an airtight container at room temperature.
Avoid refrigeration, as cold air can introduce moisture, making them soft.
If you must store them longer than a day, place a paper towel inside the container to absorb excess moisture.
For short-term snacking, a paper bag works well, allowing slight air circulation to preserve crispiness.
Reheating briefly in a preheated oven at 350°F (175°C) for 3–5 minutes will restore any lost crunch, making them perfect for meal prep or quick bites.
Frequently Asked Questions
1. Can I use a different eggplant variety?
Absolutely! Japanese, globe, or Italian eggplants all work, but make sure they are firm and not overly seedy.
The key is uniform slices for even baking.
2. Can I make these chips gluten-free or vegan?
Yes. The recipe is naturally low-carb and fiber-rich.
Simply omit Parmesan for a vegan version or replace it with a plant-based alternative; the chips will still be flavorful and crisp.
3. How thin should I slice the eggplant?
Slices should be about ¼ inch thick. Thinner slices may crisp faster but can burn easily, while thicker slices may remain soft.
Consistency is key for perfect texture.
4. How do I prevent the chips from becoming soggy?
Salting to draw out moisture, blotting slices dry, and baking on a rack or parchment ensures crispiness.
Avoid overlapping slices on the tray to allow even air circulation.
5. Can I prepare the chips ahead of time?
Yes. You can slice, salt, and pre-bake the chips, storing them in an airtight container for up to 3–4 days.
Reheat briefly in the oven to restore crispiness before serving.
