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
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
DIRECTIONS
1. Preheat oven 400 F.
2. Combine all ingredients together 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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Charlotte
June 8, 2018 at 2:46 AMIs there a vegetarian substitute for egg?
Kate @Food For Your Good
June 9, 2018 at 9:57 AMGood 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! 🙂
Marlene
June 2, 2018 at 12:04 AMWhat would the “shelf life” be of these?? Also, if I squeezed moisture out would it work with frozen broccoli??? Cheese cloth!
Kate @Food For Your Good
June 5, 2018 at 10:00 PMMarlene,
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!
Jolisa
May 20, 2018 at 11:01 PMPerfect! I’m really excited to try these
Kate @Food For Your Good
May 22, 2018 at 9:59 PMWe hope you’ll enjoy this simple and delicious recipe, Jolisa!
Sync
November 27, 2016 at 6:26 PMIt 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.
Kate @Food For Your Good
May 19, 2018 at 10:38 PMSync, thank you for your suggestion. We’re glad you enjoyed it!
Monica
November 9, 2016 at 12:50 PMthe thinner they are, the crispier they’ll get. it’s a keeper.
Kate @Food For Your Good
May 19, 2018 at 10:27 PMYes, they will! Thank you, Monica! 😉
Alika
November 6, 2016 at 6:47 PMGreat recipe. I’m definitely saving this!
Kate @Food For Your Good
November 7, 2016 at 4:32 PMAlika, thank you. Please, let us know how you like them.
Sheridan
October 31, 2016 at 5:13 PMDo you think coconut flour would work?
Kate @Food For Your Good
November 2, 2016 at 10:02 AMIt’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.
Jen C
October 27, 2016 at 11:12 PMHow much does this make? I might also try this with red pepper (after squeezing the water out really good!)
Kate @Food For Your Good
October 29, 2016 at 9:35 AMJen, about 20 (+/-). Red Pepper? Sounds so cool! Please, let us know how it will go… 🙂
Amy Harris
February 8, 2017 at 6:14 PM4 cups of broccoli, 1 cup of carrots…that’s 5 cups or 80 Tablespoons. Shouldn’t that make 80 crisps?
Jenny
October 27, 2016 at 5:52 PMDo you think 3 egg whites would work in place of the whole eggs?
Kate @Food For Your Good
October 29, 2016 at 9:33 AMJenny, I would recommend using the whole eggs. With the egg whites, the flavor may change and it will not hold crisps together as well.
Cary Odell
October 21, 2016 at 7:56 AMThese look easy and yummy. I will be preparing this recipe soon.
Kate @Food For Your Good
October 29, 2016 at 9:36 AMThank you, Cary! I hope you’ll enjoy them.
Berk
September 23, 2016 at 9:22 PMCan I use almond flour instead of brown rice flour??
Kate @Food For Your Good
September 25, 2016 at 10:09 PMBerk, almond flour is mostly used to bake sweet goods with. But if you decide to try it let us know how it turns out 😉
Jamima
September 11, 2016 at 9:00 PMTrying to be extra healthy, can I omit the flour all together?
Kate @Food For Your Good
September 25, 2016 at 10:16 PMJamima, flour mixed in with an egg helps to keep crisps together.
Irene
August 31, 2016 at 8:35 AM2 heads of broccoli ? they are all different sizes…can you be more specific please? 2 cups? 4 cups ?
Thank you.
Kate @Food For Your Good
September 7, 2016 at 9:35 PM4 cups
Dani
August 27, 2016 at 8:49 PMWhat can be used in place of the brown rice flour?
Kate @Food For Your Good
September 7, 2016 at 9:38 PMDani, all-purpose flour will work but the flavor will change a bit.
Shannon
August 27, 2016 at 5:56 PMWould thawed frozen broccoli work?
Kate @Food For Your Good
September 7, 2016 at 9:39 PMShannon, please use fresh. Thawed frozen broccoli will retain moisture and won’t hold together as well.
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Doreen
August 10, 2016 at 10:21 PMDo you spread out the broccoli mixture into rounds or leave it in rounded spoonfuls on cookie sheet?
Kate @Food For Your Good
August 24, 2016 at 11:08 PMDoreen, place 1 full tbsp. of the broccoli batter on a sheet pan for each crisp. You don’t need to spread it.
Chris Wallner
August 9, 2016 at 8:13 AMDo you actually mean 2 broccoli florets? Or 2 heads?
Kate @Food For Your Good
August 10, 2016 at 8:14 AM2 heads Broccoli 🙂
Jody
April 10, 2016 at 9:36 PMI 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 🙂
Charlotte
February 24, 2016 at 9:49 PMThese are DELICIOUS! Crunchy, crispy and addicting!
Sandra H.
February 18, 2016 at 3:18 PMOne of my favorite recipes. I love broccoli and love this recipe.
Kate @Food For Your Good
May 19, 2018 at 10:11 PMThank you, Sandra!