Broccoli Chips

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.

Course Snack

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 36kcal

Author Rachel

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.

Notes

Store any leftover chips in an airtight container in the refrigerator for up to 4 days. To recrisp, pop them in an air fryer or oven for a few minutes at 425F before serving.

Nutrition