Prep the eggplant: Rinse and dry the eggplant. Slice into thin rounds, about 1/8 inch thick. Try to keep the slices even so they cook at the same rate. Thicker slices will be softer; thinner slices will crisp more.

Optional salting step: If your eggplant tastes bitter or has lots of seeds, sprinkle the slices with a little salt and let them sit for 15–20 minutes. Pat dry with paper towels. This draws out excess moisture and helps with crispiness.

Season: In a large bowl, toss the slices with olive oil, salt, pepper, garlic powder, and smoked paprika. Use your hands to coat evenly. Don’t drench them—too much oil makes them soggy.

Preheat the air fryer: Set it to 375°F (190°C) for 3–5 minutes. If your air fryer tends to stick, lightly mist the basket with cooking spray.

Arrange the slices: Lay the eggplant rounds in a single layer in the basket. It’s fine if they touch a little, but avoid stacking. Work in batches if needed.

Air fry: Cook for 8–10 minutes, flipping halfway. Start checking at 7 minutes—thin slices can crisp quickly. They should be golden brown around the edges and firm in the middle.

Finish and taste: Transfer to a cooling rack or plate. While hot, sprinkle a little more salt if needed. Add Parmesan or nutritional yeast now if using, so it melts slightly and sticks.

Repeat: Cook the remaining batches the same way. Serve warm for the best crunch.