Baked Broccoli Crisps – A Crunchy and Guilt-Free Snack
The search for a crunchy yet healthy snack is finally over! With this delicious Baked Broccoli Crisps recipe, you no longer have to choose between flavor and nutrition. These crisps offer the satisfying crunch of chips but without any added oils or fats. Plus, they’re baked to perfection, making them a light and wholesome alternative.
Why You’ll Love This Recipe
Not only are these Baked Broccoli Crisps simple to make, but they also deliver a deliciously crispy texture. Just use a non-stick baking sheet or line the tray with aluminum foil for an effortless baking experience. Once they come straight out of the oven, sprinkle them with extra Parmesan cheese for even more flavor. Whether you enjoy them as a lunch snack, a movie night treat, or a party appetizer, these crisps are perfect for any occasion.
The Nutritional Benefits of Broccoli
Broccoli has been a popular food since ancient Roman times, prized for its nutritional value and numerous health benefits. Packed with vitamins, fiber, and antioxidants, this vegetable makes an excellent choice for those looking to eat healthier without sacrificing taste. Additionally, if you’re counting calories or looking for a quick and easy appetizer, this recipe is a fantastic option.
A Fun and Healthy Snack for Everyone
This healthy snack swap is so delicious that even kids won’t notice they’re eating vegetables! Moreover, getting them involved in the preparation and cooking process is a great way to teach healthy eating habits. Since this unique recipe was developed in our Food For Your Good test kitchen, it has been tested and perfected to ensure maximum satisfaction. Once you try these crispy, cheesy bites, they will quickly become your go-to snack for years to come.
So, whether you’re craving a savory snack or looking for a nutritious appetizer, these Baked Broccoli Crisps are guaranteed to impress. Try them today and see why they will be a family favorite in no time!
INGREDIENTS
2 heads Broccoli, finely chopped
1 cup Carrot, shredded
3 tbsp. Grated Parmesan Cheese
2 tbsp. Brown Rice Flour
3 Eggs
1 pinch Sea Salt, Ground Black Pepper
INSTRUCTIONS
1. Preheat oven 400 F.
2. Combine all ingredients and mix well.
3. Line your baking sheet with non-stick aluminum foil.
4. Place 1 full tbsp. of the broccoli batter on a sheet pan for each crisp.
5. Bake 20 minutes on one side, flip and bake about 10 minutes on other until golden brown and crispy.
6. Sprinkle with additional Parmesan cheese before serving.
Baked Broccoli Crisps Recipe Video Tutorial
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Is there a vegetarian substitute for egg?
Good question Charlotte. There are some commercial egg replacement products and recipes that you can use to replace the eggs with, but we have not tested with any egg substitutes yet. If we do make it at some point we’ll post it. Also, we would like to hear from you if decide to give it a try and test it on you own. Thanks! 🙂
What would the “shelf life” be of these?? Also, if I squeezed moisture out would it work with frozen broccoli??? Cheese cloth!
Marlene,
These crisps are best eaten immediately after cooling. 🙂
Please use fresh broccoli because frozen will retain moisture and/or won’t hold together as well. Thank you for your questions!
Perfect! I’m really excited to try these
We hope you’ll enjoy this simple and delicious recipe, Jolisa!
It would be helpful to put oil on the aluminum foil. Mine were stuck to the foil when I tried to flip them, so I lost the bottom of every one of them. They taste good.
Sync, thank you for your suggestion. We’re glad you enjoyed it!
the thinner they are, the crispier they’ll get. it’s a keeper.
Yes, they will! Thank you, Monica! 😉
Great recipe. I’m definitely saving this!
Alika, thank you. Please, let us know how you like them.
Do you think coconut flour would work?
It’s a great question, Sheridan. I will not recommend coconut flour for this recipe. Coconut flour doesn’t stick together well and mostly is used for baking bread and desserts.
How much does this make? I might also try this with red pepper (after squeezing the water out really good!)
Jen, about 20 (+/-). Red Pepper? Sounds so cool! Please, let us know how it will go… 🙂
4 cups of broccoli, 1 cup of carrots…that’s 5 cups or 80 Tablespoons. Shouldn’t that make 80 crisps?
Do you think 3 egg whites would work in place of the whole eggs?
Jenny, I would recommend using the whole eggs. With the egg whites, the flavor may change and it will not hold crisps together as well.
These look easy and yummy. I will be preparing this recipe soon.
Thank you, Cary! I hope you’ll enjoy them.