Roast those cuts of broccoli for longer than you may be used to, and find that you've just made a healthy crunchy snack even your kids won't stop eating!
Anyway, do you want to know my biggest fear for while Ben was gone? You'd think I'd say I was terrified someone would break into the house. Or, maybe we'd face a tornado while Ben wasn't here to protect us. Nope. None of those. I was most afraid that one of our smoke detector's batteries would be low and start beeping in the middle of the night! Does anyone else absolutely HATE when that happens? And, although it didn't, that was my biggest fear.
Roasted Broccoli Chips
Ingredients
- 1 head broccoli , washed and completely dried
- 1 teaspoon extra-virgin olive oil
- Salt & pepper , to taste
Instructions
- Preheat oven to 450 degrees F. Cut broccoli into florets and place in a large bowl. Drizzle olive oil over broccoli with salt and pepper. Toss to combine. Transfer to a single layer on a large rimmed baking sheet. Bake for at least 25 minutes or until the broccoli is crispy and crunchy, but not completely burned. (There will be burned edges on some florets.)
- Tip: This may take some trial and error in your own kitchen to reach the desired level of crunch. Oven temperatures can vary, and humidity levels can affect the results. Watch your broccoli carefully.
Liz @ The Lemon Bowl says
You had me at CHIPS! I love roasted broccoli!! And I love you so this is extra fun. Glad Ben is back in town and the smoke detectors didn't go off. 😉
Dana says
Why is it always in the middle of the night when those things start beeping?
Nikki Gladd says
Seriously!! 😉
Mick Mankford says
Wow, really could have done without the smoke detector and golf stories. Just here for the recipe, lady, not to review your mistrust of 1970s technology.
Nikki Gladd says
Wow, you're such a kind person, Mick! And, I must be a catching writer if you still read my blog post even though you were only here to jump to the end for the recipe.
Dave says
This was actually quite easy to scroll to. Some recipe blogs put insanely long posts, with an excess of pictures, and slow loading ads that make finding the actual recipe a chore. 3 pictures and a few small paragraphs is amazingly user-friendly compared to most.
Nikki Gladd says
Thank you, Dave! Also, in the last year I implemented a new "Jump to Recipe" button to make it even easier to get to the recipe and bypass my storytelling. 😉
Kristy Mason says
Yah - just jump to the recipe at the bottom Mick & keep your negativity to yourself
Jodie Taylor says
Mick!!! Did you actually just say that ???
Please google manners .. and learn some!
cathy says
Nikki - never mind the haters. Am trying your recipe tonight! Thanks for the adjustment hints, and love your personal stories!
Nikki Gladd says
Thanks for the encouragement, Cathy! 🙂
Jenny says
Thanks so much! Be positive people and a thank you once in awhile doesn’t hurt! THANK YOU for taking the time to post and remind me how to make this! Be kind all, and be grateful!
Kristy says
Two questions: 1) how do you store it if you don't eat it all? 2) how long will it last if you do store it? I wanted to snack on something like this through out the day.
cheers = )
Nikki Gladd says
You can definitely store it on the counter top to snack through out the day, although, I think the longer it sits the less crunchy they'll be. Refrigerate leftovers and snack on them cold, but again, they probably will no longer be crunchy. (Still yummy, though!) 🙂
Nirali says
Just tried the recipe tonight for the first time, and it was so so good! Plus it's nice to know it's healthy;) Thank you so much!
Meachell Cruz says
Can you use frozen broccoli? Leave frozen or defrost?
Nikki Gladd says
I don't think frozen broccoli would work as well because there is too much moisture.
Diana Diaz says
I just tried this sprinkled with some Mrs. Dash. It was delicious! And I also love the stories.
Henry McAdory says
First attempt at this tonight. Left in the oven too long and wasn't paying close enough attention. Fortunately I had set the timer. It was definitely crispy for the majority, but there were some pieces that weren't totally blackened. The flavor reminded me of fried okra and there is never any of that left over. Will have to do this again, but keep a closer eye on it. Thanks!
Garrett Geisendorfer says
Thank you for the recipe! Sorry for Mick's comments... Likely a bot. I think it will help to mention your elevation for baking temperatures... These are glorious by the way!!
Keriann says
Will this work using frozen broccoli?
Nikki Gladd says
Hi Keriann,
I haven't tried this with frozen broccoli and have a feeling it will not turn out the same results. The frozen broccoli may contain too much moisture to achieve crispiness. Hope this helps!