Oven Baked Eggplant Chips are a delicious and easy-to-make snack, a delicious alternative to traditional potato chips. Perfect for brunch time, paired with a chilled glass of prosecco, they're also ideal as a snack or appetizer for a casual evening.
Just like the zucchini chips, the preparation is simple and quick: just cut the eggplants into very thin slices, maximum 2-3 millimeters thick, dip them in extra virgin olive oil and cover them with breadcrumbs on both sides, then season them with salt, pepper and dried parsley.
All that remains is to cook them in a fan oven preheated to 395°F/200°C for 15 minutes: the result is a super crunchy and tasty finger food, to be dipped in bowls of mayonnaise, yogurt sauce, avocado cream or your favourite dressing.
What Type of Eggplants Should I Use?
For best results, we recommend using long eggplants, which will yield even, similar-sized slices; you can also use a mandolin to ensure they're all the same thickness.
Ways to Flavor My Eggplant Chips
If desired, you can flavor them with sweet or hot paprika, dried mint, and basil, or add a few tablespoons of grated Parmesan cheese to the breading for even more flavor.
Do I Need to Peel and Salt the Eggplants for This Recipe?
No, you don’t! The skin is edible and actually helps the slices hold their shape during baking. Salting the eggplant is optional. Traditionally, salting helps draw out excess moisture and reduce any slight bitterness, but for thinly sliced chips, most modern eggplant varieties are mild enough that you can skip salting, especially if you roast them at a high temperature. If you want firmer chips with a slightly more concentrated flavor, you can lightly salt them and let them sit for 15–20 minutes, then pat dry before baking.
Can I Make These Eggplant Chips in The Air Fryer?
Yes, and it’s actually a great method to get them crispy with less oil. Slice the eggplant thinly (about 1/8–1/4 inch), lightly brush or spray with oil, and season with salt or your favorite spices. Arrange the slices in a single layer in the air fryer basket, making sure they don’t overlap. Cook at 350–375°F (175–190°C) for 10–15 minutes, flipping halfway through, until the chips are golden and crisp.
Ingredients
How to Make Oven-Baked Eggplant Chips
Wash and dry the eggplants, remove the ends and slice them thinly, maximum 2-3 mm.
Wash and dry the eggplants, remove the ends and slice them thinly, maximum 2-3 mm.
Pour the extra virgin olive oil into a small bowl and quickly dip the eggplant slices in it.
Pour the extra virgin olive oil into a small bowl and quickly dip the eggplant slices in it.
After having dipped them in oil, cover them with breadcrumbs on both sides.
After having dipped them in oil, cover them with breadcrumbs on both sides.
Arrange the eggplant slices on a baking tray lined with baking paper, trying not to overlap them.
Arrange the eggplant slices on a baking tray lined with baking paper, trying not to overlap them.
Season the eggplants with salt, pepper and dried parsley.
Season the eggplants with salt, pepper and dried parsley.
Cook the aubergine chips in a fan oven at 395°F/200°C for approximately 15-20 minutes, until they are crispy and golden.
Cook the aubergine chips in a fan oven at 395°F/200°C for approximately 15-20 minutes, until they are crispy and golden.
The eggplant chips are ready to be enjoyed!
The eggplant chips are ready to be enjoyed!
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