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Crispy Smashed Broccoli Chips

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Roasted until golden and crunchy, these smashed broccoli chips are coated in savory spices, lemon, and vegan parmesan — perfect for dipping into dairy-free yogurt for a healthy, flavorful snack or side.

Ingredients

Units Scale
  • 2 medium heads of broccoli, cut into large florets
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1/4 cup vegan parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp dried dill
  • Salt and pepper to taste
  • 1/2 cup dairy-free yogurt (for dipping)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Steam or boil broccoli florets for 3–4 minutes until just tender. Drain and pat dry.
  3. Place florets on the baking sheet and gently smash each one flat using the bottom of a glass or jar.
  4. In a small bowl, mix olive oil, lemon juice, cornstarch, vegan parmesan, garlic powder, onion powder, smoked paprika, dill, salt, and pepper.
  5. Brush or spoon the mixture over the smashed broccoli.
  6. Bake for 20–25 minutes, flipping halfway, until crispy and golden brown.
  7. Serve hot with dairy-free yogurt on the side for dipping.

Notes

  • Ensure broccoli is fully dry before roasting to maximize crispiness.
  • Use a silicone brush for even coating of the spice mixture.
  • Try air-frying for a quicker, crispier version.
  • Customize seasoning to taste — cumin or chili flakes work well too.

Nutrition

Find it online: https://yumfoodusa.com/crispy-smashed-broccoli-chips/