Eggplant Chips

Eggplant Chips

18
Michele O'Sullivan 120

"Makes crunchy eggplant chips, perfect for a tasty nutritious snack."
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Ingredients

40 m servings 169 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut eggplant strips in half again, lengthwise. Lay strips on a baking sheet.
  3. In a small bowl combine bread crumbs, Romano cheese, garlic, parsley, oregano, salt and pepper. Sprinkle over eggplant strips and drizzle with oil.
  4. Bake in preheated oven for 25 minutes, or until crispy.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

18
  1. 21 Ratings

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Most helpful positive review

After reading the recipe its obvious that people have forgotten the basic of eggplant! Slice and lay the slices out on a rack or paper towel or towel, lightly salt the slices to draw the MOISTUR...

Most helpful critical review

I LOVE Eggplant and this was pretty bad. Sorry, but I don't know what else to say. I followed the recipe exactly as it was written, and still I'd have to say, pretty bland and the texture was un...

After reading the recipe its obvious that people have forgotten the basic of eggplant! Slice and lay the slices out on a rack or paper towel or towel, lightly salt the slices to draw the MOISTUR...

I LOVE Eggplant and this was pretty bad. Sorry, but I don't know what else to say. I followed the recipe exactly as it was written, and still I'd have to say, pretty bland and the texture was un...

This recipe has quickly become a staple of my family's summer diet. We have made it three times in the past two weeks, and plan to make it frequently. We have tried both Japanese eggplant and ...

I tweaked this recipe just a bit. I preheated the over to 350. I sliced the eggplant so they'd be chips..big chips :-). I then dipped them in egg. I only used seasoned breadcrumbs and parm che...

I tried this w/ a few tweaks (in light of previous posts)...i zapped the slices of eggplant for a min. in the microwave before putting them on a cookie sheet (lined w/ parchment paper), put oliv...

Was too soggy.

I have had experience with eggplant. I opted not to drizzle the oil. I used olive oil PAM spray over it after placing on the cookie sheet. I also made sure the eggplant was as dry as could be,...

I made this last night and it turned out great. I followed the additional advice of 'mjonestammy' (who's review is attached to this recipe). In addition I used a little hand slicer to get nice a...

I followed this recipe and had a similar outcome as Holly000 - soggy/funky texture. I cooked them even longer hoping they would become crispy...to no avail. I was quite disappointed.