Crispy Parmesan Broccoli Chips

• servings: 4 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

3 crowns broccoli, (cut into large florets)

10 oz shredded parmesan cheese

salt, garlic powder + onion powder (to taste)

1/2 cup mayo

1/4 cup buttermilk

1 tbs Sriracha sauce

1 tbs rice vinegar

2 tbs chopped chives

1/2 tsp each onion powder, garlic powder

pinch of cayenne pepper (optional)

Directions

Preheat your oven to 420℉. Line a large rimmed baking sheet with parchment paper.

Bring a large pot of water (1/2 way full) to a boil. Add in the large florets and 1 tsp salt and bring back to a boil. Blanch the broccoli for just a minute or two, then strain and transfer to a platter lined with paper towels. Do not over boil the broccoli.

Sprinkle the baking sheet evenly with your cheese so that there is a thin layer. Next transfer the broccoli to the sheet, slightly spacing them out so that you have room to mash them. Take a small shot glass and smash the broccoli pieces down gently but firmly. Sprinkle the tops with salt, onion powder and a little garlic powder. Transfer to the oven and bake for 25-30 minutes or until the cheese has turned golden brown and the broccoli is turning crispy. Allow to cool slightly and then break apart to serve.

Dip:

Whisk together dip ingredients and taste. Adjust if needed.

Nutrition

• Calories: 278 kcal
• Total Fat: 18 g
• Saturated Fat: 12 g
• Unsaturated Fat: 5.4 g
• Cholesterol: 48 mg
• Sodium: 1136 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 0.02 g
• Total Sugars: 1 g
• Protein: 25 g