Description
These Crispy Parmesan Broccoli Chips are a delicious and healthy snack option, combining tender blanched broccoli with a golden, crispy Parmesan cheese crust. Baked to perfection and served with a flavorful Sriracha mayo dip, they are perfect for a savory appetizer or guilt-free treat.
Ingredients
Broccoli Chips
- 3 crowns broccoli, cut into large florets
- 10 oz shredded Parmesan cheese
- Salt, garlic powder, and onion powder, to taste
Dip
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tbsp Sriracha sauce
- 1 tbsp rice vinegar
- 2 tbsp chopped chives
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Pinch of cayenne pepper (optional)
Instructions
- Preheat Oven: Preheat your oven to 420℉ (215℃). Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Blanch Broccoli: Bring a large pot of water, filled halfway, to a boil. Add the broccoli florets along with 1 teaspoon of salt. Boil the florets for 1-2 minutes until just tender but still crisp. Quickly strain and transfer the broccoli onto a paper-towel-lined platter to drain excess water. Avoid overcooking to maintain texture.
- Prepare Baking Sheet: Evenly sprinkle a thin layer of shredded Parmesan cheese across the parchment-lined baking sheet. This will form the crispy base for the chips.
- Arrange and Smash Broccoli: Place the blanched broccoli florets spaced slightly apart on top of the cheese layer. Using a small shot glass or similar tool, gently but firmly press down on each floret to flatten it slightly and help it adhere to the cheese.
- Season and Bake: Sprinkle the tops of the smashed broccoli with salt, onion powder, and a little garlic powder to taste. Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the cheese turns golden brown and the broccoli becomes crispy. Remove from oven and allow to cool slightly before breaking the chips apart to serve.
- Prepare Dip: In a bowl, whisk together mayonnaise, buttermilk, Sriracha sauce, rice vinegar, chopped chives, onion powder, garlic powder, and an optional pinch of cayenne pepper. Taste and adjust seasoning if necessary.
- Serve: Serve the crispy Parmesan broccoli chips warm or at room temperature with the spicy Sriracha mayo dip on the side for dipping.
Notes
- Blanch the broccoli just long enough to brighten the color and slightly soften it; overcooking will cause sogginess.
- Use a light hand when smashing the broccoli to avoid breaking it into tiny pieces.
- Feel free to adjust the spice levels in the dip according to your preference.
- These chips are best enjoyed fresh for maximum crispness.
- For a gluten-free option, verify that the Parmesan cheese and other ingredients are certified gluten-free.
