If you’re looking for a fun way to make broccoli a little more exciting, these Cheesy Broccoli Chips are worth trying. They’re crispy around the edges, packed with Parmesan flavor, and perfect for snacking or serving as an easy appetizer. The broccoli gets smashed into the cheese as it bakes, creating crunchy little bites that are hard to stop eating.
These are great when you want something that feels snacky but still has a vegetable involved. The spicy ranch dip on the side adds just enough heat to balance the salty cheese and roasted broccoli. Serve them for game day, after-school snacks, or alongside sandwiches and burgers for something different.
Why You’ll Like It
- Crispy Parmesan edges make these extra addictive
- They’re an easy way to turn broccoli into a snack everyone actually wants to eat
- The spicy ranch dipping sauce takes them over the top
- You only need a handful of simple ingredients
Helpful Tips
- Don’t steam the broccoli too long or it will become too soft to crisp up in the oven.
- Spread the cheese piles apart on the baking sheet so the chips don’t run together while baking.
- Let the chips cool for a few minutes before removing them from the pan so the cheese has time to crisp up.
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Cheesy Broccoli Chips
Ingredients
- 3 cups broccoli florets
- 1 cup Parmesan cheese shredded
- 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(200°C) 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 to the steamer basket, cover, and steam for 2 minutes. Remove the broccoli and let it cool slightly.
- On the prepared baking sheet, create small piles of shredded Parmesan cheese, spacing them apart evenly.
- Place one broccoli floret on top of each cheese pile. Using the bottom of a flat glass, gently smash each broccoli floret.
- Combine the salt, garlic powder, and onion powder in a small bowl. Sprinkle the seasoning mixture over the smashed broccoli.
- Bake for 15 to 20 minutes, until the broccoli edges are browned and the cheese is crispy. Watch closely near the end so the cheese doesn’t burn.
- Let the chips cool on the baking sheet for 5 minutes before removing them.
- Stir together the Ranch dressing and Sriracha. Serve on the side for dipping.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.