Crispy & Cheesy Broccoli Chips (Print Version)
Thin broccoli pieces coated with Parmesan, panko, garlic, and olive oil, then baked or air fried until crisp at the edges.
# Ingredients:
For the broccoli chips
01 -
1 large head broccoli, about 1 1/4 lb (565 g), cut into thin flat pieces
02 -
2 tablespoons olive oil
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon onion powder
05 -
1/4 teaspoon smoked paprika
06 -
1/2 teaspoon fine salt, plus more to taste
07 -
1/4 teaspoon black pepper
08 -
1/4 teaspoon red pepper flakes, optional
09 -
1/2 cup (45 g) finely grated Parmesan cheese
10 -
1/4 cup (15 g) panko breadcrumbs
11 -
1 teaspoon finely grated lemon zest, optional for finishing
# Instructions:
01 -
Wash the broccoli under running water and dry it very well with a clean towel. Slice the crown and stems into thin, flat pieces so they cook evenly.
02 -
Heat the oven to 400°F (200°C) and line a sheet pan with parchment. Toss the broccoli with olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, and red pepper flakes.
03 -
Add the Parmesan and panko. Toss gently, then press some coating onto the cut sides of the broccoli pieces.
04 -
Spread the broccoli on the sheet pan with space between pieces. Place the flattest sides down so the cheese can brown against the pan.
05 -
Bake for 18-22 minutes, until the edges are browned and the cheese coating is crisp. For an air fryer, cook in batches at 375°F (190°C) for 12-14 minutes, shaking halfway.
06 -
Let the broccoli chips cool on the pan for 3-5 minutes so the coating firms up. Finish with lemon zest and extra Parmesan if you like.
# Notes:
01 -
Best eaten soon after cooking while the cheese coating is crisp.
02 -
Air fryer timing varies by model, so start checking at 10 minutes.
03 -
Letting the chips rest briefly helps the Parmesan crust firm up.