If you’re looking for a snack that feels a little more fun than plain roasted vegetables, these Cheesy Broccoli Chips are worth making. Broccoli florets get smashed into crispy parmesan piles, baked until golden around the edges, and served with a spicy ranch dip that makes them hard to stop eating.

These are great for game day spreads, appetizer boards, or afternoon snacking when you want something crunchy without opening a bag of chips. The parmesan crisps up in the oven while the broccoli stays tender in the middle, giving you the best of both textures in one bite.

Helpful Tips

Keep a close eye on the broccoli as it cooks. The parmesan will go from perfect to burnt in a flash.
Use freshly shredded parmesan for the best melting and texture.
Leave space between each broccoli chip on the baking sheet so the edges can crisp instead of steaming.

Cheesy Broccoli Chips

Cheesy Broccoli Chips get smashed into crispy parmesan piles, baked until golden around the edges, and served with a spicy ranch dip that makes them hard to stop eating.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 22

Total Time 27

Course Appetizer

Cuisine American

Servings Servings

Calories 168 kcal

Ingredients

3 cups broccoli florets
1 cup parmesan cheese grated
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup Ranch dressing
1 teaspoon Sriracha

Instructions

Preheat the oven to 400° F(200C°) and line a baking sheet with parchment paper.
Fill a large pot with about 1 inch of water and place a steamer basket inside. Bring the water to a boil. Add the broccoli florets, cover, and steam for 2 minutes. Remove the broccoli and let cool slightly.
Create small piles of parmesan cheese on the prepared baking sheet, spacing them apart. Place one broccoli floret on top of each pile.
Using the bottom of a flat glass, gently smash each broccoli floret.
In a small bowl, combine the salt, garlic powder, and onion powder. Sprinkle the seasoning mixture over the smashed broccoli.
Bake for 15 to 20 minutes, until the broccoli begins to brown and the cheese is crispy around the edges. Watch closely near the end so the cheese doesn’t burn.
Let cool for 5 minutes before removing from the baking sheet.
Stir together the Ranch dressing and Sriracha. Serve alongside the broccoli chips for dipping.

Nutrition

Calories: 168kcalCarbohydrates: 5gProtein: 8gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 17mgSodium: 674mgPotassium: 178mgFiber: 1gSugar: 2gVitamin A: 422IUVitamin C: 41mgCalcium: 225mgIron: 1mg

Tried this recipe?Let us know how it was!