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Crispy Baked Eggplant Chips

These delicate and Crispy Baked Eggplant Chips are packed with flavor thanks to a light brushing of homemade basil-infused olive oil, and grated Parmesan cheese.

You may find it hard to stop munching on these delicious little chips, but that’s okay because they’re completely good for you, and they’re a low-carb snack as well!

A vertical closeup picture of a small baking dish filled with crispy baked eggplant chips with fresh basil as a garnish, and an olive oil bottle in the background.

The one vegetable I was most excited to grow in our new raised vegetable garden bed this year was eggplants.

Honestly, I had not cooked with eggplants all that much in the past. However, this year, all of that is going to change.

Since my plants are producing eggplants like crazy, I’ll have to come up with a few more new recipes just to keep up.

Trust me…it’s not a bad problem to have!

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Italian baked eggplant chips is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe. 

CLICK ON THIS BOX TO LIKE AND SUBSCRIBE TO MY KUDOS KITCHEN YOUTUBE CHANNEL. SEE YOU THERE! 🙂

A vertical photo collage of two closeup images of crispy baked eggplant chips along with a title text overlay graphic.

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

Kitchen tools and equipment needed:

Are aubergine and eggplant the same thing?

Yes!

Aubergine is the French word for eggplant.

OR, eggplant is the American word for Aubergine.

Do eggplants need to be peeled before using?

No. It’s not always necessary.

As an eggplants age, the skin has a tendency to become tough and bitter. At that point, it’s a good idea to peel them before slicing.

If your eggplants are very fresh, the skins are thin and tender, so then there is no particular need to peel them and you can skip that step.

If you don’t know for certain how old your eggplant is, slice a tiny bit off from the tip of the eggplant and give it a taste.

If you feel it is tough and/or bitter, give it a quick peel and then carry on with this recipe as written.

Why are the eggplant slices salted before roasting them in the oven?

In order to roast crispy eggplant chips, removing some of the interior water from the eggplant’s flesh is necessary.

By allowing the sliced eggplant to sit for 30 minutes with a light sprinkling of coarse salt, the moisture is naturally drawn out of the flesh and it can then easily be dabbed dry with paper towels before continuing with the recipe.

What are the best type of eggplants for making eggplant chips?

You can use whatever type of eggplant you have or can find in the market.

I used Japanese eggplants because that’s what I’ve been growing in my garden.

Best tools for slicing an eggplant:

Whatever variety of eggplant you’re using just make sure to keep the slices relatively thin (approximately 1/4″ thick), all uniform in size.

The thicker the slices, the less chance you’ll have for achieving crispy chips.

If your knife skills are good, a chef’s knife and cutting board will work great for this task.

However, if you need a little additional help slicing thin and uniform slices, then a mandoline is a wonderful tool for the job. But for safety sake, always use the finger guard.

A direct overhead closeup photo of a  tray of eggplant snack chips with Parmesan cheese and fresh basil al garnish

How to make crispy baked eggplant (aka aubergine) chips:

  • Preheat oven to 425-degrees Fahrenheit.
  • Slice the eggplant (aubergine) into rounds that are approximately ¼” thickness.
  • Lay the slices in a single layer onto parchment-lines baking sheets fitted that have been fitted with baking racks (for good heat circulation).
  • Sprinkle each eggplant slice with a bit of coarse salt and allow to sit for approximately 30 minutes to draw out the water.
  • Meanwhile, in a microwave-safe bowl, microwave olive oil with approximately 4-5 basil leaves on medium power for 50-60 seconds.
  • Stir the oil and basil and allow to steep for 5-7 minutes.
  • Use a paper towel to blot the accumulating moisture off the eggplant slices.
  • Generously brush the basil-infused olive oil onto each eggplant slice (one side only), and sprinkle each slice with black pepper, garlic powder, and a layer of grated Parmesan cheese.
  • Bake the eggplant chips in the preheated oven for 15 minutes and then rotate the baking sheets and continue roasting for an additional 12-15 minutes, keeping a close eye on them during the last few minutes so they don’t burn.
  • Remove the baking sheets from the oven and cool for 1-2 minutes before gently loosening the chips from the baking rack with a spatula.
An overhead closeup photo of a pile of crispy baked eggplant chips with Parmesan cheese and a fresh basil sprig.

How to store roasted eggplant chips:

For maximum crispness, I recommend eating them within 24 of baking.

Store them in a brown paper bag with a paper towel in the bottom of the bag.

If storing for longer than 24 hours (be aware that they won’t be as crisp), store them in an air-tight container at room temperature.

These baked eggplant snack chips will say fresh for up to 5 days.

Can other herbs be used for infusing olive oil?

Sure!

Use whatever fresh herbs are your favorite.

Just make sure to warm (not boil) the oil in the microwave, add the fresh herbs and steep for 5-7 minutes.

Can the stovetop be used for infusing olive oil with herbs?

Yes.

Use a medium-size saucepan over medium heat, add the oil and herbs, stir, and cook for 2-3 minutes.

Remove from the heat and allow the herbs to steep in the oil.

Can other oils be infused with fresh herbs?

Yep!

Use your imagination and get creative.

Additional eggplant and fresh zucchini recipes:

*Fried Eggplant Sandwich with Tomatoes and Green Pepper (pictured below)

This Fried Eggplant sandwich is seriously delicious. Golden brown fried eggplant slices are layered between toasted bread with lettuce, tomato, and sauteed green bell pepper.

A fried eggplant sandwich on a white plate on a red and white tablecloth with a bell pepper, eggplant, and tomatoes in the background.

*Greek Stuffed Eggplant from Living Sweet Moments

*Spicy Grilled Eggplant from Kalyn’s Kitchen

*Eggplant Gratin from A Lady in France

*Italian Zucchini Parmesan (pictured below)

Layered Zucchini Parmesan has all the flavors you love about pizza or lasagna but without all those annoying carbs to weigh you down.

Italian Zucchini Parmesan on a white plate with a skillet and orange napkin in the background.

*Egg Zucchini Noodle Salad from Natalie’s Health

*Char-Grilled Zucchini Salad from It’s Not Complicated

*Zucchini Enchiladas with Mexican Corn Salad from Oats and Sesame

*Crispy Baked Eggplant Chips with Basil and Parmesan Cheese (pictured below) THIS IS THE PLACE!!

A vertical closeup of crispy baked eggplant chips on a tray with fresh basil and golden brown Parmesan cheese along with a title text overlay graphic.

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy, healthy, baked vegetable appetizer chip.

Yield: 50 chips

Crispy Baked Eggplant Chips with Basil and Parmesan Cheese

A small baking tray filled with crispy baked eggplant chips with an whole eggplant and fresh basil as garnish

Crispy Baked Eggplant Chips are packed with flavor thanks to a light brushing of homemade basil-infused olive oil and grated Parmesan cheese.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 2 medium Japanese eggplant (or your favorite variety eggplant)
  • 1½ tablespoon salt (you likely won't need all of it)
  • ¼ cup extra-virgin olive oil
  • 4-5 fresh basil leaves
  • 1½ teaspoon black pepper
  • 1½ tablespoons garlic powder (you likely won't use all of it)

Instructions

  1. Preheat oven to 425-degrees Fahrenheit.
  2. Bias (or round) slice the eggplants into ¼" thickness.
  3. Place the eggplant slices in an even single layer onto parchment-lined baking sheets, fitted with racks.
  4. Sprinkle each eggplant slice with a bit of kosher salt. Allow the slices to sit for at least 20 minutes to draw out their liquid.
  5. Meanwhile, add the olive oil to a microwave-safe bowl along with the fresh basil.
  6. Heat the oil in the microwave on medium power for 2-3 minutes, making sure not to boil the oil.
  7. Remove the oil from the microwave and allow the basil leaves to steep in the oil for 5 minutes.
  8. Use paper towels to blot the moisture from the top of the eggplant slices.
  9. Brush the basil-infused olive oil generously over the dryer eggplant slices, and sprinkle each with pepper, garlic powder, and Parmesan cheese.
  10. Bake the chips in the preheated oven for 15 minutes, and then rotate the sheets in the oven and continue baking for 12-15 minutes, making sure to keep on eye on them during the second bake so they don't burn.
  11. Remove the chips from the oven and cool for 2-3 minutes.
  12. Gently run a flexible spatula under the chips to loosen them from the baking rack, and allow the chips to cool completely.

Notes

  • Store in a paper bag at room temperature for short-term storage.
  • Or store them in an air-tight container (at room temperature) for up to 5 days.
  • Nutrition Information

    Yield

    50 chips

    Serving Size

    5 chips

    Amount Per Serving Calories 14Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 191mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g

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    A vertical closeup of a small baking tray piled high with crispy baked eggplant chips and a title text overlay graphic in purple and white.

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