Why You’ll Love Crispy Parmesan Broccoli Chips aka Smashed Broccoli Recipe

It gives you a fun, crunchy way to enjoy broccoli — much more exciting than simply steaming or roasting.
It’s very simple and quick: only a few ingredients needed, and minimal prep work.
The texture is addictive: crispy edges and cheesy crunch, almost like homemade veggie chips.
It’s versatile — you can enjoy it as a snack, appetizer, or a side dish.
It’s easy to adapt: by using vegan cheese or swapping seasonings, you can suit different dietary preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 crowns broccoli, cut into large florets
10 oz (≈ 283.5 g) shredded Parmesan cheese
Salt, garlic powder and onion powder, to taste

Optional for dip (Spicy Ranch Dip):

1/2 cup mayonnaise
1/4 cup buttermilk
1 tablespoon Sriracha sauce
1 tablespoon rice vinegar
2 tablespoons chopped chives
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
A pinch of cayenne pepper (optional)

Directions

Preheat your oven to 420 °F (≈ 215 °C). Line a large rimmed baking sheet with parchment paper.
Bring a large pot of water (about half‑full) to a boil. Add the large broccoli florets and about 1 teaspoon of salt, then bring back to a boil. Blanch the broccoli just for a minute or two — until they are just fork‑tender. Do not overcook. Strain and transfer the florets to a platter lined with paper towels to drain.
Spread a thin, even layer of the shredded Parmesan across the parchment‑lined baking sheet. Next, place the drained broccoli florets on top, spaced slightly apart so there is room to smash them.
Use the bottom of a small glass or shot‑glass to gently but firmly smash each broccoli floret — flatten them so they resemble little “chips.”
Sprinkle the tops of the smashed broccoli with salt, garlic powder, and onion powder (to taste).
Bake in the preheated oven for 25–30 minutes, or until the cheese is golden brown and the broccoli has crisped up.
Let them cool slightly, then break apart and serve.
(Optional) Meanwhile whisk together the dip ingredients — mayo, buttermilk, Sriracha, rice vinegar, chives, onion powder, garlic powder and cayenne pepper — to make a spicy ranch‑style dip. Serve alongside the broccoli chips.

Servings and timing

Serves: 4
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes

Variations

Use a vegan shredded cheese instead of Parmesan to make the dish vegan and dairy‑free.
Swap the seasonings: add smoked paprika, chili flakes or lemon pepper for a different flavor profile.
Skip the dip or use a different type — for instance, a garlic‑yogurt dip, hummus, or even a simple tomato salsa.
Try the same “smash and bake” technique with other vegetables, for example cauliflower, carrots, or even potatoes.

Storage/Reheating

Store leftover broccoli chips in an airtight container in the fridge. To restore crispiness, reheat them in an oven or air fryer until they become crunchy again.

FAQs

How do I make sure the chips get crispy instead of soggy?

Make sure to dry the broccoli thoroughly after blanching — excess water prevents crisping. Also, spread them out on the baking sheet so they don’t overlap; overcrowding will trap steam.

Can I use frozen broccoli?

Frozen broccoli tends to hold a lot of moisture, which can prevent crisping. Fresh broccoli cut into large florets is best for this recipe.

Can I use a different cheese (like mozzarella or cheddar)?

Parmesan is preferred because it crisps well and has a sharp, nutty flavor. Softer cheeses may not crisp as nicely, but you can try — results may vary.

What if my chips come out soggy or steamed instead of crispy?

That usually means they held too much moisture. Try patting them drier after blanching and ensure there’s enough space between pieces on the pan.

Can I make these gluten‑free or vegan?

Yes. Use vegan shredded cheese (or a plant‑based Parmesan alternative) instead of dairy Parmesan. Confirm that your seasonings/dip ingredients are also gluten‑free.

Can I double the recipe for a larger batch?

Yes — just make sure to use two sheet pans if needed so the broccoli pieces are spaced out and crisp properly.

What’s a good serving suggestion or dip?

The recipe’s spicy ranch dip is great. You can also serve them with yogurt‑herb dip, hummus, guacamole, or a lemon‑garlic aioli.

How long do leftovers keep, and how should I store them?

Stored in an airtight container in the fridge, they keep for up to 4 days. Reheat in an oven or air fryer to bring back the crispiness.

Can I add more flavor — like herbs or spices?

Absolutely. Try smoked paprika, crushed red pepper flakes, lemon pepper seasoning, dried herbs, or even a sprinkle of nutritional yeast for a savory, cheesy kick.

Is this recipe suitable for kids / picky eaters?

Yes — the crispy texture and cheesy flavor make broccoli more appealing, so it’s often a good way to get kids (or picky eaters) to enjoy their veggies.

Conclusion

These crispy Parmesan broccoli chips are a clever, delicious way to enjoy broccoli — offering the crunch and satisfaction of chips while packing in vegetable nutrients. They require minimal ingredients and effort, yet yield an irresistibly crispy, cheesy snack or side. With a few tweaks — like vegan cheese, different seasonings, or a favorite dip — this recipe is easy to adapt to various dietary preferences. If you want a healthy but indulgent snack or a fun veggie side for dinner, this smashed‑and‑baked broccoli is a great choice.