Crispy Parmesan Broccoli Chips | Lauren Lane Culinarian
Crispy Parmesan Broccoli Chips
15 mins prepServes 4
I tried the viral broccoli chips recipe and let me tell you I was impressed. It was delicious and easy! But I’ve got a couple tips (listed below) that will make them even better. I wish I known before I tried them.
Preheat your oven to 420℉. Line a large rimmed baking sheet with parchment paper.
Bring a pot of water (1/2 way full) to a boil. Add in the large florets and 1 tsp 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.
Pat dry with paper towels, you want to try to get as much moisture out as possible.
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.
Bake for 25-30 minutes or until the cheese has turned golden brown and the broccoli is turning crispy. Transfer parchment with broccoli to a rack, and allow to cool slightly on a rack and then tear apart to serve.
