Crispy Parmesan Broccoli Chips aka Smashed Broccoli
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
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Crispy Parmesan Broccoli Chips
Ingredients
- 3 crowns broccoli, cut into large florets
- 10 oz shredded parmesan cheese
- salt, garlic powder + onion powder to taste
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.
I Just got to your site and the recipe’s look DEELISH!!!? I can’t wait to try these gummies snacks!
Thank you very much for taking your time to share these wonderful treats!!!
Great Job and Thank you once again!!!
Hello! And thank you for the kind comment! You’re going to love these chips too!
Great recipe and healthy. I appreciate you taking time to share this.
thanks so much for trying it out! Cheers!
I must have done something wrong! The parchment was all stuck to the bottom- and unable to pull it off the food. Had to throw it out. It looked and smelt good though!
I followed your instructions, but the cheese stuck to the parchment, and it couldn’t be pulled off. Unfortunately, had to throw everything out. Would love to know how to avoid this next time.
Hi Suzanne, i’m so sorry the recipe didnt work for you!! Its strange because that’s the whole point of parchment: no sticking. I ‘m not sure what I can advise to change. Are you sure it was parchment and not some other type of paper? Again I’m very sorry you had to throw out the ingredients!
Try taking it off the paper when hot .
Everything cans out great except the parchment paper stuck to the cheese…
would this work with frozen broccoli?
This is really good just be careful with putting onion and garlic powder on top because it will burn in the oven and give a butter taste. When I make this again I will skip that step!
Can you use a different cheese like mozzarella? Or can I use the Parmesan in the bottle? I don’t have Shredded Parmesan
Can I use aluminum foil instead of parchment paper??
HI marge, absolutely!
how are these at room temp? thinking i would make them for a party that im going to but doubt they would still be warm by the time i get there
Hi Allen, personally, I Liked them at room temperature
Would this work with mozzarella instead?
HI Ani, I’m not so sure it would work. For the broccoli to get crispy, it takes some time. The mozzarella might burn in that time. I’m not sure however, it could work
hi there, can you use frozen broccoli florets?
HI Bev, absolutely yes.. frozen works here!
So disappointed… what a waste of a recipe. Paper completely ruined it. Had to throw the whole thing out.
I just made these and WOW I could eat this whole pan LOL turned out perfect!
Hi Karin, i had the same situation at my house!! lol
fourth recipe on your site & im so impressed ! i was a bit skeptical thr cheese was on the bottom because i never saw a recipe like that but definitely amazing !
HI Valerie, yes its definitely a unique recipe and I’m so happy every recipe you tried has been to your enjoyment! Thank you!
So delicious! I used frozen broccoli, skipped the salt but sprinkled black pepper. I also placed some sliced mushrooms in the spaces between the broccoli crowns. Put the garlic and onion powder on for the last 5 minutes of cooking. Thanks for.sharing. So yummy!!!
Hi Sandy, thanks for sharing your feedback with the frozen broccoli with us! Sounds awesome with the mushrooms too!!
Love it! Thanks for sharing all your yummy recipes 🇬🇷
Question? How do you keep these fresh and crisp? Or are they just meant to be eaten right away?
Hi Laura, really they are meant to be eaten on the spot but you can definitely refrigerate and have the next day or two as well!
Why weren’t mine crisp?
Looks and tastes amazing!! Any chance you could please share the spicy ranch recipe with amounts of each ingredient? A little afraid to overdo it with vinegar 😊
Hi Dia, I’m so glad you liked the recipe. For the dip use 1/2 cup mayo, 1/4 cup buttermilk, 1 tbs Sriracha, 1 tbs rice vinegar, 1/2 tsp each onion powder, garlic powder, dash of cayenne pepper + 2 tbs chives
Made it tonight. Just cooking for 2 and just guessed on the ingredient amounts, but I followed the process (blanching, roasting) as in the recipe. Very good! Lovely color, texture and taste. Very easy and I’ll be making it again.
Hi Kelly, thanks for sharing your feedback and I’m so glad you liked the chips!
Mine also stuck to the parchment.
Just made for dinner and had to throw it away. It was completely stuck to the paper:( came back to the site because I was sure I missed the grease the parchment paper step, but I didn’t. Wish I had read the comments. Honestly, think you should take this recipe down or add a way to not have it stick.
I tried to lift it after it was barely out of oven, and it was stuck then. Got worse as it cooled.
Súper rica. ¿Ésta misma receta es la que se hace también con patatas?. gracias por compartir
Made tonight… absolutely delicious!!! – How do you reheat!
Hi Elyce, glad you liked them! Just covered tightly in the mini oven
These were yummy! Even my son, who, when I offered him some said, “Ya, nah, I’m good”, tried it and said, “actually they’re pretty good” and has been going back for more!
Hi Liz, glad your son liked that – that’s how we know something is good lol!!
I’m with a lot of folks on here—would have been an awesome snack if it didn’t stick to parchment paper. Very disappointed because my seasonings were spot on. Any suggestions—anyone?
Hi anita, I”m not sure why people are saying this – the purpose of parchment is so there is not sticking! I’ve never had this issue in my life. I”m also really sorry that happened to you!
Made it. Love it. Thank you!
Thanks so much for trying the chips Margaret!