Today’s recipe is my healthified version of chips. I’m calling them baked eggplant parmesan crisps because they taste have that crunchy, salty texture that I crave from chips, but they’re made with eggplant and are delicious dipped in homemade tomato sauce.

Baked Eggplant ‘Parmesan’ Crisps [Vegan, Gluten-Free]



30-40 chips



  • 2 Japanese eggplants, sliced into thin rounds
  • 1/2 cup toasted quinoa flour
  • 1/2 cup brown rice crispies
  • 2 tablespoons italian seasoning
  • 1/2 teaspoon salt
  • 1 cup unsweetened almond milk


  1. Preheat the oven to 425 degrees F. Place a wire rack onto a baking sheet, spray with cooking spray and set aside.
  2. Add the quinoa, spices and salt to a shallow bowl. Crush the brown rice crispies in your hands and add that to the flour mixture. Stir to combine.
  3. In another shallow bowl, add the almond milk.
  4. To prepare the chips, dunk one round in almond milk, then coat with breading. Dunk with almond milk again and add another coat of breading. Place on the wire rack.
  5. Repeat with remaining eggplant until all chips are made.
  6. Before placing in the oven, give the chips a quick spritz of cooking spray - this will help them get ultra crispy in the oven.
  7. Bake on the center rack for 20 - 30 minutes until crispy. Flip half way through to ensure even cooking.
  8. Let cool completely before storing. They're delicious dipped in homemade tomato sauce!

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