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Baked Broccoli Crisps

   The search to satisfy your cravings for something crunchy and healthy is finally over. We got you covered, with this delicious recipe for Baked Broccoli Crisps. Yes, you can have them both. Crunchy texture like chips, yet have no oils or added fat. And it’s baked! Just use a non-stick baking sheet or line the tray with an aluminium foil for a great baking experience. Straight out of the oven – these tasty and chunky broccoli crisps taste even better if sprinkled with extra Parmesan cheese before serving. Lunch or movie night snack, or for other fun gatherings. Treat yourself with a perfect guilt free snack. These are guaranteed to win raving reviews from your family and friends.

   A popular food of the ancient Romans, broccoli is well known for its nutritional value and health benefits. If you are counting the calories intake or making a quick and easy appetizer. This healthy snack swap is so good that your kids won’t even notice. It will be very beneficial to teach them healthy eating habits and get involved in preparation and cooking process. This unique recipe created in our Food For Your Good test kitchen will earn your satisfaction and become your favorite recipe for years to come.

Baked Broccoli Crisps | #broccoli_crispsBaked Broccoli Crisps


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


1. Preheat oven 400 F.
2. Combine all ingredients together and mix well.
3. Line your baking sheet with 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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32 Replies to "Baked Broccoli Crisps"

  • comment-avatar
    Sync November 27, 2016 (6:26 PM)

    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.

  • comment-avatar
    Monica November 9, 2016 (12:50 PM)

    the thinner they are, the crispier they’ll get. it’s a keeper.

  • comment-avatar
    Alika November 6, 2016 (6:47 PM)

    Great recipe. I’m definitely saving this!

    • comment-avatar
      Kate @Food For Your Good November 7, 2016 (4:32 PM)

      Alika, thank you. Please, let us know how you like them.

  • comment-avatar
    Sheridan October 31, 2016 (5:13 PM)

    Do you think coconut flour would work?

    • comment-avatar
      Kate @Food For Your Good November 2, 2016 (10:02 AM)

      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.

  • comment-avatar
    Jen C October 27, 2016 (11:12 PM)

    How much does this make? I might also try this with red pepper (after squeezing the water out really good!)

    • comment-avatar
      Kate @Food For Your Good October 29, 2016 (9:35 AM)

      Jen, about 20 (+/-). Red Pepper? Sounds so cool! Please, let us know how it will go… 🙂

      • comment-avatar
        Amy Harris February 8, 2017 (6:14 PM)

        4 cups of broccoli, 1 cup of carrots…that’s 5 cups or 80 Tablespoons. Shouldn’t that make 80 crisps?

  • comment-avatar
    Jenny October 27, 2016 (5:52 PM)

    Do you think 3 egg whites would work in place of the whole eggs?

    • comment-avatar
      Kate @Food For Your Good October 29, 2016 (9:33 AM)

      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.

  • comment-avatar
    Cary Odell October 21, 2016 (7:56 AM)

    These look easy and yummy. I will be preparing this recipe soon.

    • comment-avatar
      Kate @Food For Your Good October 29, 2016 (9:36 AM)

      Thank you, Cary! I hope you’ll enjoy them.

  • comment-avatar
    Berk September 23, 2016 (9:22 PM)

    Can I use almond flour instead of brown rice flour??

    • comment-avatar
      Kate @Food For Your Good September 25, 2016 (10:09 PM)

      Berk, almond flour is mostly used to bake sweet goods with. But if you decide to try it let us know how it turns out 😉

  • comment-avatar
    Jamima September 11, 2016 (9:00 PM)

    Trying to be extra healthy, can I omit the flour all together?

    • comment-avatar
      Kate @Food For Your Good September 25, 2016 (10:16 PM)

      Jamima, flour mixed in with an egg helps to keep crisps together.

  • comment-avatar
    Irene August 31, 2016 (8:35 AM)

    2 heads of broccoli ? they are all different sizes…can you be more specific please? 2 cups? 4 cups ?
    Thank you.

    • comment-avatar
      Kate @Food For Your Good September 7, 2016 (9:35 PM)

      4 cups

  • comment-avatar
    Dani August 27, 2016 (8:49 PM)

    What can be used in place of the brown rice flour?

    • comment-avatar
      Kate @Food For Your Good September 7, 2016 (9:38 PM)

      Dani, all-purpose flour will work but the flavor will change a bit.

  • comment-avatar
    Shannon August 27, 2016 (5:56 PM)

    Would thawed frozen broccoli work?

    • comment-avatar
      Kate @Food For Your Good September 7, 2016 (9:39 PM)

      Shannon, please use fresh. Thawed frozen broccoli will retain moisture and won’t hold together as well.

  • 8.14-8.20 Meal Plan | Derby City Mom August 15, 2016 (9:14 PM)

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  • comment-avatar
    Doreen August 10, 2016 (10:21 PM)

    Do you spread out the broccoli mixture into rounds or leave it in rounded spoonfuls on cookie sheet?

    • comment-avatar
      Kate @Food For Your Good August 24, 2016 (11:08 PM)

      Doreen, place 1 full tbsp. of the broccoli batter on a sheet pan for each crisp. You don’t need to spread it.

  • comment-avatar
    Chris Wallner August 9, 2016 (8:13 AM)

    Do you actually mean 2 broccoli florets? Or 2 heads?

    • comment-avatar
      Kate @Food For Your Good August 10, 2016 (8:14 AM)

      2 heads Broccoli 🙂

  • comment-avatar
    Jody April 10, 2016 (9:36 PM)

    I couldn’t believe it. Yes, these were very tasty! Kids loved it, my nephew couldn’t get enough of these! Great for a healthy snack 🙂

  • comment-avatar
    Charlotte February 24, 2016 (9:49 PM)

    These are DELICIOUS! Crunchy, crispy and addicting!

  • comment-avatar
    Sandra H. February 18, 2016 (3:18 PM)

    One of my favorite recipes. I love broccoli and love this recipe.

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