Crispy Parmesan Broccoli Chips

With only 2 ingredients and a few spices, making Crispy Parmesan Broccoli Chips is a snap!  This highly addictive side dish adds a crunch and flavor to the humble broccoli that you probably weren’t expecting.

Blanching the broccoli keeps it nice and green.  Gently smashing it helps it flatten into the parmesan cheese crackers.  

The taste is divine!

Boil the florets in salted water for just a minute or two.  Strain the broccoli and allow to dry on paper towels.

Cover the baking sheet with shredded Parmesan cheese.  Transfer the broccoli to the baking sheet and space them around so that there is room to mash them.  Use a small shot glass and gently press on them to flatten slightly.

Sprinkle the tops with salt, garlic powder and onion powder.  Bake for 30 minutes or until the cheese has turned golden brown and the broccoli is turning crispy.

Cool them and then break apart into pieces.  Serve these as a side to any main course!

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Crispy Parmesan Broccoli Chips

Makes:  4 servings

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes


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


Preheat your oven to 425°F. 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 teaspoon 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.

Recipe from Hungry Happens


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