Ingredients
2 medium heads of broccoli (cut into florets)
2 tbsp olive oil
1 tbsp cornstarch
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
¼ cup vegan parmesan cheese
Salt and pepper to taste
½ cup dairy free yogurt
1 tbsp lemon juice
1 tsp dried dill (for sauce)
Directions
Step 1
Boil broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and boil for 5-6 minutes until just tender. Drain and pat dry.
Step 2
Smash broccoli: Place the boiled broccoli on a baking sheet lined with parchment paper. Use the bottom of a flat cup or glass to gently press and smash each floret until flattened.
Step 3
Prepare seasoning mixture: In a small bowl, combine olive oil, cornstarch, garlic powder, onion powder, smoked paprika, vegan parmesan, salt, and pepper.
Step 4
Brush broccoli: Brush both sides of the smashed broccoli with the seasoned oil mixture using a pastry brush.
Step 5
Bake: Preheat the oven to 425°F (220°C) and bake for 20-25 minutes until the broccoli chips are crispy and golden, flipping halfway for even baking.
Step 6
Make dipping sauce: In a small bowl, mix the dairy-free yogurt, lemon juice, and dried dill. Serve alongside the broccoli chips.
Step 7
Enjoy: Serve the smashed broccoli chips warm with the tangy yogurt dipping sauce.
