Crispy Parmesan Broccoli Chips aka Smashed Broccoli

This recipe makes getting in your fiber delicious and fun. They’re also low carb and easy to make with only 3 ingredients.

Crispy Parmesan Broccoli Chips (full recipe is on: HungryHappens.Net) IB: @TOR MINELL

♬ original sound – Stella Drivas

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.

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crispy parmesan broccoli chips

Crispy Parmesan Broccoli Chips

4.50 from 40 votes
Servings: 4
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes


  • 3 crowns broccoli, cut into large florets
  • 10 oz shredded parmesan cheese
  • salt, garlic powder + onion powder to taste

Spicy Ranch Dip:

  • 1/2 cup mayo
  • 1/4 cup 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)


  • 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.


  • Whisk together dip ingredients and taste. Adjust if needed.


You can use vegan shredded cheese to make this dish vegan and dairy free.
The Nutritional Info DOES NOT include the dip.


Calories: 278kcal | Carbohydrates: 2g | Protein: 25g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Cholesterol: 48mg | Sodium: 1136mg | Potassium: 68mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 839mg | Iron: 1mg
Author: Stella

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