Preheat your air fryer: Set it to 375°F (190°C). A preheated basket helps the chips start crisping right away.

Slice the eggplant: Trim the ends, then slice into thin rounds, about 1/8 inch thick. Use a mandoline for best results, or a sharp knife and steady hand.

Optional: Pre-salt the slices: Lay rounds on a sheet pan, sprinkle lightly with salt, and let sit 15 minutes. Pat dry with paper towels. This step pulls out moisture and mild bitterness.

Season: In a large bowl, toss slices with olive oil, salt, pepper, garlic powder, and smoked paprika. Use your hands to coat evenly without breaking the slices.

Arrange in a single layer: Lightly spray the basket. Lay eggplant slices in one layer with a little space between them. Overlapping leads to steaming, not crisping.

Air fry, flip, and finish: Cook for 6–8 minutes, then flip. Cook another 3–6 minutes, checking often in the last few minutes. You’re aiming for browned edges and a dry, crisp feel.

Adjust timing for thickness: Thinner slices crisp faster; thicker ones may need a minute or two more. Remove any chips that finish early and keep cooking the rest.

Season and serve: While hot, sprinkle with a pinch more salt and Parmesan, if using. Serve right away with your favorite dip.

Batch cooking tip: Keep finished chips on a wire rack to stay crisp while you cook the next batch.