Crispy Smashed Broccoli Chips
These crispy smashed broccoli chips are a fun and healthy snack, made by smashing boiled broccoli with a flat object, coating them with a seasoned cornstarch mixture, and baking until golden and crisp. Serve them with a tangy yogurt-based dipping sauce for a flavorful treat.
Equipment
- Large pot for boiling
- Baking sheet
- parchment paper
- Small mixing bowl
- Pastry brush
- Flat-bottomed cup or glass
Ingredients
- 2 medium heads of broccoli cut into florets
- 2 tbsp olive oil
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/4 cup vegan parmesan cheese
- Salt and pepper to taste
- 1/2 cup dairy-free yogurt
- 1 tbsp lemon juice
- 1 tsp dried dill for sauce
Instructions
- Boil broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and boil for 5-6 minutes until just tender. Drain and pat dry.
- Smash broccoli: Place the boiled broccoli on a baking sheet lined with parchment paper. Use the bottom of a flat cup or glass to gently press and smash each floret until flattened.
- Prepare seasoning mixture: In a small bowl, combine olive oil, cornstarch, garlic powder, onion powder, smoked paprika, vegan parmesan, salt, and pepper.
- Brush broccoli: Brush both sides of the smashed broccoli with the seasoned oil mixture using a pastry brush.
- Bake: Preheat the oven to 425°F (220°C) and bake for 20-25 minutes until the broccoli chips are crispy and golden, flipping halfway for even baking.
- Make dipping sauce: In a small bowl, mix the dairy-free yogurt, lemon juice, and dried dill. Serve alongside the broccoli chips.
- Enjoy: Serve the smashed broccoli chips warm with the tangy yogurt dipping sauce.
Nutrition
Calories: 180kcal