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
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 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)
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.
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 .
I’m here to reassure everyone it did not stick. I used parchment paper, Parmesan and Romano cheese mixed. Did not grease the sheet. Removed from the pan to a wire rack with a spatula immediately, and it crisped up perfectly after about a minute so I could snap off pieces. It DEFINITELY is best within 10 mins or so— I didn’t love the broccoli at room temp. This is a winner and I’ll definitely make it again!
Use oil spray or PAM on the parchment. Problem solved…
This was a fail for me. I don’t know what I did wrong but I could not peel off paper. What a terrible waste of cheese. I wanted to love this. Had to toss it.
Me too! Soooo disappointing. I actually questioned the use of parchment and thought to just put it directly on the pan. And yes, I used baking parchment
I , have the same problem with that paper
It not good for me either!
my parmesan started burning after 14 minutes and my broccoli wasn’t able to crisp up at all. what did I do wrong? should I have patted the broccoli dry after blanching? what little bits didn’t burn I ate and it was still pretty tasty but I know it could be better
Everything cans out great except the parchment paper stuck to the cheese…
non stick aluminum foil works great!
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!
Not sure why so many people have “ sticking to the parchment issue” that is why I use parchment for lots of recipes- ezpz lift and cleanup…???
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!
Hi. I would definitely not recommend using foil. I realized after I started making this recipe that I was out of parchment paper so used foil as you stated. Unfortunately it completely stuck to the foil and tore off in pieces. It was impossible to pick off all the foil so I had to throw 90% of it in the garbage. What I was able to sample around the edges tasted great! But don’t use foil, you’ll waste all your ingredients and be left with a pan of food that looks and smells fantastic but is just a tease because you can’t eat it. 🤣
We now know that aluminum leaves residue on our food and experts all recommend not using it where it touches food. I know that’s a big change – and aluminum foil been central in our lives forever, but…now we know!
I made it with mozzarella, it was good but wasn’t crispy. I think there’s too much moisture in the mozzarella.
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!
Just pulled it put of the oven and let it cool a bit. Parm looks perfect and it tastes great. I towel dried the broccoli, then smashed it, then pressed paper towel on top of that to get more moisture out. The broccoli is still a little smooshie. Not a total deal breaker, but wondering if there is a way to crisp up the broccoli a little bit. Letting it cool on the pan, maybe it will as it cools off. Otherwise, would recommend, and will make again!
Hi katie, maybe leave in longer or bump up temp of oven just a small bit…
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?
Made tonight, yum!
Shredded parmesan isn’t something my grocery stores carry so I used cheddar and havarti cheese. Little oily, so I blotted with a napkin. Added everything but bagle seasoning after it was cooked so as not to burn.
Will make again.
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.
Was it wax paper or parchment paper? I can imagine wax melting a bit and sticking.
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.
Same thing happened…I’m so sad. Recipe should be taken down. Such a waste of food and money
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!
Happened to me too.
My recipe didn’t stick and peeled up smoothly.
Made it. Love it. Thank you!
Thanks so much for trying the chips Margaret!
Made these and loved them! Going to get some moisture out of the broccoli somehow next time. I think they would be delicious using sweet onions in place of broccoli. Lmk if you do a recipe for that!!
I loved these, and I’m someone who only eats broccoli because it’s good for me. I’d normally pick just about any other veg first, but these smashed broccoli florets were delicious. I read the comments about sticking, so I very lightly sprayed my parchment paper with canola oil nonstick spray and there was absolutely no sticking.
Hello and thanks for sharing your tip for the spray! I’m glad you enjoyed the recipe!
👍Stella recipe looks delicious though I’m not tried it I am about to this evening. as for the comments listen girls and guys as a great grandmother with many years of cooking under her belt I have never trusted just parchment paper I always butter oleo or spray parchment with Pam lightly that’s always a good idea you can’t just up and trust parchment paper. also I think it matters what kind of cheese you have used or how wet the broccoli was- self-grated parmesan is probably the ticket as pre-grated or bought grated cheese has cornstarch added to keep from sticking together.
How do you keep the paper from sticking? Loved the parts that dint’ stick, but most of it stuck to parchment paper.. suggestions? and yes, I used real parchment paper.
What is the sauce?
Yummy yummy yummy! I made it using a glass casserole dish and only greased it with a little bit of evoo…NOT ONE PIECE OF CHEESE STUCK!! No mess and still turned out crispy 😀
HI Shelly, glad the recipe worked out great for you!
Yummy yummy yummy! I saw all the comments about the parchment paper and cheese sticking together, so I used a glass casserole dish (8 x 9) and greased it with 2 tblsp of extra virgin olive oil and NOTHING stuck! No mess cleanup! 🤗 Hope that works for someone else too!
HI Michelle, thanks for sharing your tip!
WOW. Delicious. Mine peeled right of the parchment so no issues with that. I wonder why people are having such problems with that. Loved it. Will make again and again!!!
Hi Carrie, glad the recipe was a winner for you! I’m not sure what’s going on either. I’ve made this recipe so many times and have never had an issue with sticking…
Hands down the most popular appetizers at our friend’s party. I was asked for the recipe and will be sharing.
Tge recipe and execution were super simple and the results were incredible. I did a small sample and my husband and I were pleased so I went ahead and did a large batch. I’m so glad I did! I have been miserably disappointed by online recipes and had to not take them to a party, that’s why I made a small batch. I also had a full proof ricotta ravioli (oven baked w Italian spices) backup appetizer. I took both and the Brock chips were delicious and they were very popular. I only came home w a few crumbs (that’s okay by me). FYI the recipe renders a large section of ‘chips’, great for any party and I believe a much healthier alternative.
Thanks for sharing and glad I found your recipe!
Good luck!
HI Belle, Thanks for trying the recipe and also for leaving your feedback for it! Super helpful!
I’m making it now with frozen broccoli and cauliflower and in aluminum foil (sprayed prior with a little Pam)
Hope it’s a success😏
Hello I just made it for a Sunday snack! Delish! Spray aluminum foil with Pam before laying down mozzerella or parmesean cheese. Great with frozen veggies too😋
Hi Dee, that’s great – i’m so happy the recipe was a winner for you!
For those who say the paper sticks- or those who want to try the recipe- you can try either a silicone (100% silicone!!) baking mat OR A parchment with higher silicone like Reynold’s non stick. I typically use the more natural parchment but the silicone amount in the paper is not high enough to prevent stick from the cheese so will have to get the other for this… Hope this helps!!
Hi Heidi, great tips! Thanks for taking the time to share them with us!
Loved it! Thank you
Hi Juan, thanks so much for trying it out!
Loved it!!! Used both broccoli and cauliflower, Parmesan and cheddar, delicious!!! I now know every veggie bake needs the cheese layer underneath-thank you so much – great recipes!!!
Hi Katie, that’s right, its a must make! Thank you for the kind rating!
Flavor was good – got stuck to the parchment, but I just ate the parchment anyways. I will try to make again and remove from parchment while hot still.
Hi Ty, oh no.. sorry that happened!
I made this last night. I used half of the Costco 2 pound bag of broccoli florets, Costco parchment paper. Costco Parmesan cheese. I used the lid of my pot after blanching the broccoli to smash the broccoli which made flattening fast and easy.
It
Was
Terrific!
My partner who hates all things green ate half the sheet pan.
Will do the last half of the broccoli bag with half Parmesan, half emmenthaler since Parmesan is on the salty side when baked like that.
Love hus! Thanks!!!!
HI Karen, glad your partner enjoyed!! That’s always a win when we get them to eat the vegetables! lol
What kind of Parm cheese were these people using that stuck yo the parchment paper ❓
How much of the spices and where I the dip recipe thank you
Could you share the recipe for the spicy ranch dip?
The recipe came out smelling amazing. However the broccoli and cheese stuck to the parchment paper sooo don’t use parchment paper……
These were very yummy! I put the broccoli exactly as directed on parchment paper and watched it closely until browned. Removed the paper from the pan and let it rest for a few minutes on a raised cookie sheet and it peeled off fine and tasted great! Next time I will not over-cook it as much as that makes a difference if the broccoli gets crispy.
Hi I love these and find them a bit to addictive. May I ask what the serving size is for your nutrition facts?
is the nutrition facts based off 1 cup serving size ??
I just tried this recipe with frozen broccoli and it turned out soooooooooooooo delicious. I did a smaller portion and baked it in my air fryer. Lined the little pan with parchment paper and it did not stick. I removed the broccoli from the microwave, layed it on a napkin and then took the shot glass to mash it down. Did the rest of the recipe and you will absolutely love this for yourself and your family!!!!! I had mine with ranch dressing on the side…
Will make again!!!
Hi Mabel, That’s so awesome! I’m glad you liked the recipe and thank you for taking the time to share your feedback with air frying them – very helpful!
Hello love the recipe and will be making it today! Just a quick question, are tue nutrition facts per serving or for the whole recipe (excluding the dip). Thank you!
Hi Arlyn, its per serving! The serving amounts per recipe are given at the top of the recipe box… the font is small
Stella 💋🫶🏼 this has become one of our most favorite treats. My dog eats broccoli and we get real happy eating these together the crunchy sounds she makes makes me do that too. So good! Thank you!!
After reading all of the comments about it sticking to the parchment paper, I still wanted to try the recipe so I used a silicone baking mat instead of parchment paper and it came out perfectly.
I also put the broccoli in a steamer tray in top of boiling water instead of boiling the broccoli in the water. This seemed to keep the broccoli from being so wet after blanching. If you try this method you’ll need to steam it for about 2-4 minutes to get it fork tender if you have big pieces.
Loved how it turned out. Will definitely make this again and will try other recipes from this site.
Glad you liked the recipe! And thanks for the helpful feedback and happy cooking! <3
Used Bacofoil non stick baking paper and it came away just fine. Peeled off straight from the oven.
OMG, absolutely divine!✨✨✨✨✨
Hi Jacqui, glad you liked the recipe! Thanks for the rating!
I just made it and it came out almost perfect. I think I should have let the broccoli blanch a little longer. I was not able to smash the bigger florets as flat as in the video/picture. But it still tastes amazing! Thank you for sharing the recipe!
So glad you liked the recipe! Thanks for the sweet message!
These are delicious!!
Yes they are!! Thanks Christine!
OMG, so easy and so yummy. This will be a go to.
Hi Karin, Awesome! So happy the recipe was a success!
I love this so much, I will never stop making it! I sprayed parchment paper with non stick cooking spray and it came off the paper very easily! Also used cheddar cheese instead of parmesan because that’s what I had on hand and it was perfect.
Hi Alana, Thank you for coming back and sharing your feedback with us! I’m so glad the recipe worked out for you in the end! Cheers!