Baked Broccoli Crisps

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Β 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.

Β 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 | FoodForYourGood.com #broccoli_crispsBaked 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-stickaluminum foil.
4. Place 1 full tbsp. of the broccoli batter on asheet 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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36 comments
  1. Jolisa
    Jolisa
    May 20, 2018 at 11:01 PM

    Perfect! I’m really excited to try these




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  2. Sync
    Sync
    November 27, 2016 at 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.




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    • Kate @Food For Your Good
      Kate @Food For Your Good
      May 19, 2018 at 10:38 PM

      Sync, thank you for your suggestion. We’re glad you enjoyed it!




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  3. Monica
    Monica
    November 9, 2016 at 12:50 PM

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




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    • Kate @Food For Your Good
      Kate @Food For Your Good
      May 19, 2018 at 10:27 PM

      Yes, they will! Thank you, Monica! πŸ˜‰




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  4. Alika
    Alika
    November 6, 2016 at 6:47 PM

    Great recipe. I’m definitely saving this!




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    • Kate @Food For Your Good
      Kate @Food For Your Good
      November 7, 2016 at 4:32 PM

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




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  5. Sheridan
    Sheridan
    October 31, 2016 at 5:13 PM

    Do you think coconut flour would work?




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    • Kate @Food For Your Good
      Kate @Food For Your Good
      November 2, 2016 at 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.




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  6. Jen C
    Jen C
    October 27, 2016 at 11:12 PM

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




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    • Kate @Food For Your Good
      Kate @Food For Your Good
      October 29, 2016 at 9:35 AM

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




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      • Amy Harris
        Amy Harris
        February 8, 2017 at 6:14 PM

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




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  7. Jenny
    Jenny
    October 27, 2016 at 5:52 PM

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




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    • Kate @Food For Your Good
      Kate @Food For Your Good
      October 29, 2016 at 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.




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  8. Cary Odell
    Cary Odell
    October 21, 2016 at 7:56 AM

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




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    • Kate @Food For Your Good
      Kate @Food For Your Good
      October 29, 2016 at 9:36 AM

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




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  9. Berk
    Berk
    September 23, 2016 at 9:22 PM

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




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    • Kate @Food For Your Good
      Kate @Food For Your Good
      September 25, 2016 at 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 πŸ˜‰




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  10. Jamima
    Jamima
    September 11, 2016 at 9:00 PM

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




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    • Kate @Food For Your Good
      Kate @Food For Your Good
      September 25, 2016 at 10:16 PM

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




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  11. Irene
    Irene
    August 31, 2016 at 8:35 AM

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




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    • Kate @Food For Your Good
      Kate @Food For Your Good
      September 7, 2016 at 9:35 PM

      4 cups




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  12. Dani
    Dani
    August 27, 2016 at 8:49 PM

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




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    • Kate @Food For Your Good
      Kate @Food For Your Good
      September 7, 2016 at 9:38 PM

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




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  13. Shannon
    Shannon
    August 27, 2016 at 5:56 PM

    Would thawed frozen broccoli work?




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    • Kate @Food For Your Good
      Kate @Food For Your Good
      September 7, 2016 at 9:39 PM

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




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  14. Doreen
    Doreen
    August 10, 2016 at 10:21 PM

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




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    • Kate @Food For Your Good
      Kate @Food For Your Good
      August 24, 2016 at 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.




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  15. Chris Wallner
    Chris Wallner
    August 9, 2016 at 8:13 AM

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




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    • Kate @Food For Your Good
      Kate @Food For Your Good
      August 10, 2016 at 8:14 AM

      2 heads Broccoli πŸ™‚




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  16. Jody
    Jody
    April 10, 2016 at 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 πŸ™‚




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  17. Charlotte
    Charlotte
    February 24, 2016 at 9:49 PM

    These are DELICIOUS! Crunchy, crispy and addicting!




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  18. Sandra H.
    Sandra H.
    February 18, 2016 at 3:18 PM

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




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    • Kate @Food For Your Good
      Kate @Food For Your Good
      May 19, 2018 at 10:11 PM

      Thank you, Sandra!




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