My cookbook is here! 
This recipe makes getting in your fiber delicious and fun. They’re also low carb and easy to make with only 3 ingredients.
I had seen this viral recipe on TikTok and knew my family aka Hungry Friends would love it! They came out super crispy and they were a breeze to make.
For this recipe, make sure you don’t slice your broccoli into small florets. Keep them medium to large in size – sometimes slicing two small buds together. You’re going to get your pot water boiling, add in the broccoli pieces, salt it and let it get back up to a boil. Don’t walk away and forget – you do not want mushy pieces of vegetable. You want them JUST fork tender.
I used shredded parmesan cheese for that sharp flavor and harder consistency to create a chip like texture. My inkling is that any cheese will work but I haven’t tried mozzarella or cheddar for example, so I can’t say for sure.
If you like this recipe, you will LOVE these:
- Crispy Parmesan Broccoli Sticks
- Crispy Parmesan Carrot Sticks
- Crispy Parmesan Cauliflower Steaks
- Crispy Broccoli Steaks
- 5 Minute Skillet Broccoli + Feta
Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. LOVE YOUR LIFE!
Crispy Parmesan Broccoli Chips
Ingredients
- 3 crowns broccoli,, cut into large florets
- 10 oz (283.5 g) shredded parmesan cheese
- salt, garlic powder + onion powder, to taste
Spicy Ranch Dip:
- 1/2 cup (112 g) mayo
- 1/4 cup (60 g) buttermilk
- 1 tbs Sriracha sauce
- 1 tbs rice vinegar
- 2 tbs chopped chives
- 1/2 tsp each onion powder, garlic powder
- pinch of cayenne pepper, (optional)
Instructions
- Preheat your oven to 420℉. Line a large rimmed baking sheet with parchment paper.
- Bring a large pot of water (1/2 way full) to a boil. Add in the large florets and 1 tsp salt and bring back to a boil. Blanch the broccoli for just a minute or two, then strain and transfer to a platter lined with paper towels. Do not over boil the broccoli.
- Sprinkle the baking sheet evenly with your cheese so that there is a thin layer. Next transfer the broccoli to the sheet, slightly spacing them out so that you have room to mash them. Take a small shot glass and smash the broccoli pieces down gently but firmly. Sprinkle the tops with salt, onion powder and a little garlic powder. Transfer to the oven and bake for 25-30 minutes or until the cheese has turned golden brown and the broccoli is turning crispy. Allow to cool slightly and then break apart to serve.
Dip:
- Whisk together dip ingredients and taste. Adjust if needed.
really enjoyed them, but was hoping to batch make these and eat them throughout the week as a healthier snack. does anyone have recommendations for storing?
I made these tonight for 10 guests at our TV Tuesday event They were super easy and fun to make–only 2 main ingredients + seasonings. I loved smashing the broccoli after heating them in the microwave. I blotted the excess water before placing them on the grated Parmesan cheese. The 425 degree oven was a bit hot as before the time was up they were starting to smoke. Note: the drier the broccoli = the crispier the chips. I smashed & blotted them before I placed them on the cheese. I didn’t have parchment paper, so used wax paper instead, so I don’t know if that was a difference. It was a bit tough peeling off the wax paper. I cut them into lots of odd sized “chips.” I decided not to mention the wax paper to the guests and no one said a word. Every age from 7 years old to their mid-70’s loved them and all went back for seconds and thirds. As for the sauce, I paired it with a nice guacamole from the Mex market that was a hit. Universally, everyone LOVED them!
I made these tonight for 10 guests at our TV Tuesday event They were super easy and fun to make–only 2 main ingredients + seasonings. I loved smashing the broccoli after heating them in the microwave. I blotted the excess water before placing them on the grated Parmesan cheese. The 425 degree oven was a bit hot as before the time was up they were starting to smoke. Note: the drier the broccoli = the crispier the chips. I smashed & blotted them before I placed them on the cheese. I didn’t have parchment paper, so used wax paper instead, so I don’t know if that was a difference. It was a bit tough peeling off the wax paper. I cut them into lots of odd sized “chips.” I decided not to mention the wax paper to the guests and no one said a word. Every age from 7 years old to their mid-70’s loved them and all went back for seconds and thirds. As for the sauce, I paired it with a nice guacamole from the Mex market that was a hit. Universally, everyone LOVED them!
I am not really a fan of Sriracha sauce. Would you have any suggestions for a replacement? Thanks!
Hi Joni, you can leave it out or use ketchup instead!
Was good but not outstanding. It did stink up the house.
Delicious Sunday snack! I made with shredded parm, mozzarella and sharp cheddar.
Delicious! Only feedback is that I wish the recipe had emphasized how important it is to dry the broccoli thoroughly. I transferred the broccoli to a plate lined with paper towel, but I did not thoroughly dry them, so they did not crisp up in the oven (and rather just steamed). Still, the flavors are delicious and I especially love the sauce.
Should have been delicious, but at 20 mins my kitchen filled with smoke and broccoli was charred black. Will try again with much shorter cook time.
I made this a month or two ago and my partner and I enjoyed it. This evening, I made it again, but used Asiago cheese instead of Parmesan. That variation was also good. We ate this as an evening meal along with your Greek potato salad. My partner had been disappointed that some of the potatoes he had grown in the garden were not much bigger than marbles. I told him I would find a way to use them. This was it! The broccoli chips and potato salad are both wonderful recipes. Thank you so much, Stella!