If you’re looking for a fun way to eat your greens, look no further than these crispy broccoli chips! They’re a crunchy, savory snack that is not only good for you but also incredibly addictive. Perfect if you have a picky eater, or just want a tasty and healthy option that everyone will enjoy.
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Sometimes eating your greens can be a big struggle, I get it. Over the years, I have learned a trick or two about making veggies delicious.
Whether that’s making a simple vegan stir fry, turning them into a cheesy rice casserole, or hiding them in a pasta sauce, I’ve discovered that creativity is key.
With a little imagination, you can transform any ordinary vegetable into a mouthwatering dish, just like these broccoli chips.
These chips truly make enjoying your greens a breeze, even for non-veggie eaters. They turn a humble vegetable into a snack that’s both delicious and nutritious and can be enjoyed by kids and adults alike.
For more creative veggie recipes, check out my easy kale chips, carrot bacon, and vegan nacho cheese sauce.
Why You’ll Love This Recipe
- A great way to eat more greens! If you’re tired of the same old steamed broccoli, then this is the recipe to add to your weekly meal rotation. Trust me when I say, it will make you crave broccoli like you never have before.
- Made with simple ingredients. All you need is a head of broccoli and a few pantry staples to make this easy recipe.
- Versatile and customizable. You can add your favorite seasoning or add-ins like ranch seasoning, shredded cheese, and even a sprinkle of red pepper flakes for a bit of heat.
- Allergy-friendly. This recipe is vegan and egg-free and can be made gluten-free with just one simple swap.
Ingredients and Substitutions
- Broccoli: This recipe works best with fresh broccoli, however, if you’re up to experimenting, you can try it with frozen broccoli instead. Just make sure to thaw it beforehand and squeeze out any water, then dry it with paper towels.
- Nutritional yeast: For adding a cheesy and savory flavor without the need for dairy.
- Breadcrumbs: They’ll help the broccoli stick together once you mix it with the other ingredients, acting as a binding agent to keep everything in place. Use gluten-free breadcrumbs if needed.
- Flaxseed meal: You’ll need 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water to make a flax egg. This is our egg substitute that will help the broccoli chips hold their shape well.
- Spices: I use garlic powder, onion powder, dried dill, and parsley, as well as salt and black pepper, but any of your favorite spices can work.
For exact measurements and details, check out the recipe card at the bottom of this post.
How To Make Broccoli Chips
Step 1: Preheat oven to 425°F (220°C). Wash the broccoli thoroughly under cold water then cut into small broccoli florets. You can use the broccoli stalks here as well, so don’t throw them away!
Step 2: Add everything to a food processor and blend until you have broccoli rice (similar to riced cauliflower).
Step 3: Add the broccoli to a large bowl, alongside the nutritional yeast, breadcrumbs, and spices. Stir well.
Step 4: Add the flax egg and stir well to combine. If the mixture looks crumbly, don’t worry, it’s totally fine.
Step 5: Scoop 1/2 – 1 tablespoon from the mixture and add it to a baking sheet layered with parchment paper. Flatten it into a circle with the bottom of a glass. Optionally, spray with a little bit of olive oil.
Step 6: Bake for 20-25 minutes, flipping halfway through, or until golden brown and crispy.
Expert Tips
- Don’t make the chips bigger than 1 tbsp! This size ensures they cook evenly and become crispy throughout. If the pieces are too large, you’ll have a hard time flipping them and they might fall apart.
- Keep an eye on them. They tend to brown fast, so make sure to check towards the end to prevent burning.
- Preheat your oven properly for best results. Make sure your oven is fully preheated to 425°F (220°C) before baking. This helps the broccoli chips cook evenly and become crispy, as starting with a hot oven ensures consistent heat distribution.
- Serve them immediately for maximum crunch! These broccoli chips are best served warm and fresh out of the oven. They tend to get softer after they cool down, but still keep well in the fridge.
Recipe FAQs
Yes, these broccoli chips are a healthier alternative to potato chips. First, they’re baked, not fried, which means they contain way less calories and fat than regular potato chips. And second, they’re packed with fiber, vitamins C, A, and K, and plenty of minerals like potassium, calcium, and iron.
Yes! Let them cool to room temperature first, then transfer them to an airtight container. If layering on top of each other, make sure to add a piece of parchment paper between each layer of chips to prevent sticking. Freeze for up to 3 months. Let thaw on the counter for a few hours before serving.
Yes, I love using my air fryer for cooking things like frozen air fryer Brussels sprouts, and air fryer asparagus!
First, preheat your air fryer to 390°F (200°C) and add a piece of parchment paper to the basket.
Then, for each chip scoop 1/2 – 1 tbsp from the mixture and add it to the basket. Flatten with the bottom of a glass to shape into a circle. Make sure to leave enough space between each chip for the best results and keep them in a single layer. Air fry for 15-20 minutes, flipping halfway through, or until golden brown.
If your broccoli chips are falling apart, they might be too thick and not sticking together properly. To help with this, use a 1-tablespoon scoop to ensure each chip is uniform in size and not too large. This will help the chips cook more evenly and stay intact.
Serving Suggestions
Serve these broccoli chips with your favorite sauce like vegan tartar sauce, vegan nacho cheese sauce, homemade dijonnaise, or my vegan cashew crema.
For a dip that’s high in protein check out my vegan buffalo chickpea dip and vegan cottage cheese.
These chips can also be served as a side dish next to jackfruit burgers, vegan coconut shrimp, and this crispy vegan chicken.
Storage
Let leftovers cool to room temperature then store them in an airtight container in the fridge for up to 4 days.
To freeze, let leftovers cool to room temperature, then transfer to an airtight container. Layer parchment paper between each layer of chips to prevent them from sticking. Freeze for up to 3 months.
More Tasty Snacks
- Tajin Cucumbers
- Bliss Balls (energy balls)
- Baked Zucchini Chips
If you tried these broccoli chips, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Broccoli Chips
Ingredients
- 1 head of broccoli
- ¼ cup panko breadcrumbs
- ¼ cup nutritional yeast
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried parsley
- ¼ teaspoon dried dill
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon ground flax meal
- 3 tablespoons water
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the ground flax and water. Set aside for 5 minutes to thicken.
- Wash the broccoli thoroughly under cold water, then cut into small florets. Chop the stems into small cubes.
- Transfer the florets and stems into a food processor and process until the broccoli is finely diced, similar to riced cauliflower.
- Add the diced broccoli to a large bowl along with the breadcrumbs, nutritional yeast, garlic powder, onion powder, dried parsley, dried dill, salt, and black pepper. Stir well.
- Once the flaxmeal has thickened, add it to the broccoli mixture and stir well to combine.
- Use a tablespoon or ½ tablespoon to scoop out the mixture onto the baking sheet, and flatten with the bottom of a glass.
- Place the baking tray in the preheated oven and bake for 15 minutes on one side, then flip and bake for another 10-15 minutes until golden brown and crispy.
- These broccoli chips are best served immediately for the best crispy texture.
