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A small baking tray filled with crispy baked eggplant chips with an whole eggplant and fresh basil as garnish
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5 from 6 votes

Crispy Baked Eggplant Chips with Basil and Parmesan Cheese

Crispy Baked Eggplant Chips are packed with flavor thanks to a light brushing of homemade basil-infused olive oil and grated Parmesan cheese.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer
Cuisine: vegetable
Keyword: basil Parmesan eggplant chips, crispy baked eggplant chips, Italian eggplant chips, roasted aubergine, roasted aubergine chips, roasted eggplant, roasted eggplant chips
Servings: 50 chips
Calories: 14kcal
Author: Renee - Kudos Kitchen


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


  • Preheat oven to 425-degrees Fahrenheit.
  • Bias (or round) slice the eggplants into ¼" thickness.
  • Place the eggplant slices in an even single layer onto parchment-lined baking sheets, fitted with racks.
  • 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.
  • Meanwhile, add the olive oil to a microwave-safe bowl along with the fresh basil.
  • Heat the oil in the microwave on medium power for 2-3 minutes, making sure not to boil the oil.
  • Remove the oil from the microwave and allow the basil leaves to steep in the oil for 5 minutes.
  • Use paper towels to blot the moisture from the top of the eggplant slices.
  • Brush the basil-infused olive oil generously over the dryer eggplant slices, and sprinkle each with pepper, garlic powder, and Parmesan cheese.
  • 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.
  • Remove the chips from the oven and cool for 2-3 minutes.
  • Gently run a flexible spatula under the chips to loosen them from the baking rack, and allow the chips to cool completely.



  • 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

    Serving: 5chips | Calories: 14kcal | Carbohydrates: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 191mg