Baked Broccoli Chips

That was quite a Valentine’s Day! We had marshmallow fluff cupcakes, white chocolate dipped marshmallow pops and vodka pasta. Just give me a moment to catch my breath. Whew!

Now that I’ve shaken off the sugar, washed the chocolate out of my hair, and wiped the last of the icing off my face, I am ready for a healthy contrast. Broccoli chips anyone?

I’m a big fan of broccoli chips because they are easy and delicious, but mostly because they’re a clever way to make use of the broccoli stem that so many of us toss in the trash. A while back, I got tired of wasting the stems and started slicing them up and tossing them into my stir fry recipes. Now, I’ve discovered an even more enjoyable way to eat those veggies. Heck, kids might even like these too!

Ingredients:

Broccoli stems sliced into thin coins (as many as you like)

1 cup panko bread crumbs

a shallow bowl of egg wash (1 egg plus a splash of milk whisked together)

A good dash of salt, onion powder, and cayenne pepper (mix this in with the panko crumbs)

Directions:

Preheat oven to 350 degrees. Slice the broccoli stems into thin coins.

Prep your egg wash and panko mix (panko crumbs + spices).

Dip the coins into a bath of egg wash and then coat them in the panko mix. Next, place them on a cookie sheet and bake for about 10 minutes until coins are tender and fragrant.

You could fry these up just as easily. I tried both and honestly, preferred the taste and crunch of the baked version. Plus, the baked are leaner.

Pull the chips out of the oven when they look like this.

Serve them up hot and pop them like chips. They are crunchy and tender and have great flavor from the panko and spices. They are perfect to munch on when you’re prepping dinner.

Snack away!

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