If you’re looking for a wholesome snack, these crispy and delicious smashed broccoli chips are an irresistible choice. Packed with the healthiness of broccoli, and the yumminess of cheese, baked together into one easy-to-eat snack that’s full of nutrients and flavor. Here’s how to level up your roasted broccoli!
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Ingredients
To make smashed broccoli cheese chips, you’ll need:
- Broccoli Florets: Fresh broccoli, cut into even sized florets so they cook in the same amount of time.
- Grated Parmesan: This is what makes our broccoli nice and crispy.
- Seasoning: All this parmesan roasted broccoli needs is a bit of salt and pepper. Feel free to sprinkle on whatever else you’re craving!
Psst, if you’re looking for more of a broccoli and cheese sauce recipe, check this easy one out!
Dipping Suggestions
Enhance your smashed broccoli cheese chips by pairing them with these delectable dips:
- Spicy Sriracha Mayo: Mix Sriracha sauce with mayonnaise for a creamy and spicy dip.
- Garlic Parmesan Sauce: My recipe combines mayonnaise with minced garlic and lemon juice with loads of parm.
- Cheesy Ranch Dressing: Blend ranch seasoning with sour cream or Greek yogurt and grated cheese–quick and easy!
Serving Ideas
Aside from the obvious of enjoying these as a snack, here are a few of my favorite ways to serve these crisps:
- Snack Platter: Arrange your crispy chips on a platter alongside your favorite dips for a fantastic appetizer or snack option. You can sneak some parmesan brussels sprouts and parmesan crisps onto the same platter.
- Side Dish: Serve these chips as a unique and nutritious side dish with simple main courses, such as Peruvian chicken, sous vide pork tenderloin, broiled salmon, seared scallops, or baked Chilean sea bass.
- Topping: Use these chips as a crunchy topping for soups or salads to add texture and flavor.
- Eggs: Chop your leftovers and mix them into baked eggs, sheet pan eggs, or a souffle omelette.
Storing + Reheating
If you have leftover smashed broccoli cheese chips, here are some tips for storing and reheating them; just keep in mind they’re best fresh, as the parmesan will be the most crispy when freshly baked.
- Storage: Place leftover chips in an airtight container and store them in the refrigerator for up to 2-3 days.
- Reheating: To regain their crispiness, preheat the oven to 350 F and spread the chips on a baking sheet. Bake for a few minutes until they’re heated through and slightly crispy again.
More Veggie Sides
- Roasted Zucchini with Parmesan
- Stuffed Mushrooms
- Smashed Brussels Sprouts
- Cheesy Cauliflower Rice
- Stuffed Mini Peppers
Crispy Parmesan Broccoli Chips
Print Recipe Pin RecipeIngredients
- 12 ounces broccoli florets
- 5 ounces parmesan grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 450 F and line a baking sheet with parchment paper.
- Bring a large pot of water to a boil and prep a colander and an ice bath. Once the water starts to boil, carefully add the broccoli and allow them to cook in the water for 2-3 minutes. Immediately remove from heat and drain the broccoli in the colander, then transfer them to the ice bath to prevent further cooking.
- Form small mounds of cheese on your baking sheet (note: my process photos show the mounds all touching, this will prevent the chips from getting completely crisp, but is easier!). Transfer the broccoli to a cutting board, and use the bottom of a cup to smash it until it's thin. Place each floret on a mound of cheese. Repeat until you've used all the broccoli.
- Sprinkle the broccoli side of your chips with salt and pepper. Bake in the preheated oven until the cheese has crisped, about 10 minutes.
- Allow them to cool slightly on the counter, the cheese will harden and crisp as it cools. And enjoy!
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