Crispy Baked Eggplant Chips
Light, crispy, and bursting with flavor, these baked eggplant chips are a healthy, plant-based snack. Infused with basil and Parmesan, they’re naturally low in calories and high in fiber, making them a perfect guilt-free treat for snacking, appetizers, or meal prep.
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.
