Crispy Parmesan Broccoli Chips
This crispy parmesan broccoli chip recipe makes getting in your fiber delicious and fun. They’re also low carb and easy to make with only 3 ingredients.
Ingredients
- 3 crowns broccoli, cut into large florets
- 10 oz (285 g) shredded parmesan cheese
- salt, garlic powder + onion powder, to taste
Spicy Ranch Dip:
- 1/2 cup (115 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.
Notes
You may also like these Onion Ring Chips
- 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
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