Description
Crunchy, flavorful broccoli chips that are a healthy snack and perfect for dipping into a zesty yogurt sauce.
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
- 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.
- 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.
- In a small bowl, combine olive oil, cornstarch, garlic powder, onion powder, smoked paprika, vegan parmesan, salt, and pepper.
- Brush both sides of the smashed broccoli with the seasoned oil mixture using a pastry brush.
- 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.
- In a small bowl, mix the dairy-free yogurt, lemon juice, and dried dill. Serve alongside the broccoli chips.
- Serve the smashed broccoli chips warm with the tangy yogurt dipping sauce.
Notes
Ensure to dry the broccoli well after boiling for maximum crispiness. Adjust seasoning to your liking, and feel free to try different veggies like cauliflower.