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With all the salty deliciousness of chips, this 3-ingredient Smashed Broccoli with Parmesan is our new favorite broccoli recipe. Just boil, smash, and bake!
Pro-tip: Serve these as a crispy “crouton” on my vegan broccoli soup!
save this recipe!Broccoli and I have a turbulent past. Like most kids, it wasn’t my favorite choice for dinner growing up. But as I got older, I wanted to learn how to love it. And it turns out the best way to cook and eat broccoli is by making it super crispy!
Whether it’s crispy air-fried broccoli or oven-roasted broccoli, any form of crispy broccoli is delicious! So, it was a no-brainer that I needed to figure out how to make crispy broccoli chips. The best way to do this is by smashing the broccoli and baking it with just two other ingredients: parmesan and lemon pepper seasoning.
- 3-ingredients that are specifically picked to pack in the most flavor with the least amount of ingredients.
- Smashing broccoli creates more surface area, which means more area to fit in the seasoning and to be crispy!
Reader rating
“This was the easiest snack I’ve ever made! One pack of already prepared broccoli florets made 32 chips. Two people devoured all but 3 of them within minutes of coming out of oven. Definitely my new go-to.” —Sharon
you don’t need much
You might be skeptical of three ingredients making a super delicious recipe, but I promise these are the best crispy broccoli chips you’ll ever eat! This is just an overview; be sure to jump to the recipe card for the full ingredient notes.
- Broccoli: You can use a whole broccoli head and dice it into bite-sized pieces or buy broccoli florets. Just make sure they are about chip-sized.
- Parmesan: I always prefer to grate my parmesan for the most flavor. Parmesan blocks are aged much longer than pre-grated parmesan, meaning more flavor.
- Lemon Pepper Seasoning: This is where the flavor comes in! You can use this spice for any type of vegetable, tofu, potatoes, and more! You can use store-bought or make your own lemon pepper seasoning (it’s easy!)
broccoli swaps
This recipe is delicious with broccoli but it also works just as well with other veggies. Brussels sprouts and broccoli are my favorite!
It’s easy to make
Making this smashed broccoli is simple and follows the same steps as our smashed cauliflower, carrots, and red potatoes. This is just a brief overview, jump to the recipe card for the full instructions.
- Boil the broccoli and dry it off.
- Assemble the broccoli on a sheet tray with parmesan.
- Smash them and sprinkle them with lemon pepper seasoning.
- Bake until crispy.
Storage
If you have leftovers, you can store them in an airtight container in the fridge for up to 4 days. To reheat them, pop them in the air fryer or oven to make them crispy again.
Love lemon pepper seasoning? Try my lemon pepper chickpeas or lemon pepper tofu next!
3-Ingredient Smashed Broccoli With Parmesan
Ingredients
- 2 to 3 crowns broccoli
- ½ to 1 cup grated parmesan, 40 to 80 g
- 1 Tbsp lemon pepper seasoning
Instructions
- Boil: Bring a large pot of water (about ½ full) to a boil. Cut broccoli into bite-sized florets. Add broccoli to the water and cook for 2 to 3 minutes, until bright green. Drain immediatley and rinse under cold water.Dry broccoli well by letting it drain then patting with a clean towel.
- Assemble: Preheat oven to 400°F (204°C). On a parchment-lined baking sheet, make about the same amount of mounds of parmesan as you have broccoli pieces (about 1 Tbsp each). Set a piece of broccoli onto each mound of cheese.
- Squish: Use a cup to firmly smash each piece of broccoli until flattened. Sprinkle them all with lemon pepper seasoning.
- Bake: Bake for 25 to 30 minutes, or until browned at the edges and crispy. Serve warm!
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
The nutritional information is for one serving. What is considered one serving? One chip?
Thanks
Hi Diane! A serving is simply 1/4 of the whole recipe 🙂 Happy eating!
Can I make these in a dehydrator? Do you think that they would have a longer shelf life and not have to store them in the fridge? Thanks!
I haven’t tested that so I really can’t say! I’d love to hear how it goes if you try it out!
I made mine but they got stuck to the paper and could not get them out, any suggestions?
Oh strange! Usually if you cook them until they’re crispy they release from the paper. Did you use traditional cheese (versus vegan?). The fat in the cheese should be enough to keep it from sticking.
Hi this looks amazing
Could you please tell me what sauce you dip this in. Thank you so much.
I like these with chipotle ranch! Basically ranch dressing + a bit of chipotle sauce + smoked paprika
I made this with 6 Italian blends cheese and Kinder’s wood fired garlic seasoning tonight. Life changing!
Thanks Dennis. So glad it turned out well!
The cooking time is waaaay too long. Luckily I was standing by after 10 min when it was about to start burning.