Broccoli florets are roasted for a healthy crunchy snack even your kids will love!
Ben was gone this weekend, Friday through Monday, at a PGA golf tournament in Louisville, KY. It was a fun trip his dad invited him on, and holy cow - did you watch that tourney this weekend!? Even I was glued to the TV while watching McIlroy and Mickelson battle through the darkness. Amazing.
Cut up some broccoli, roast it FOREVER, and it turns crispy and crunchy (and, yes, shrinks a bit) but is a lovely healthy snack! We just let the pan set on the countertop and pick at it through out the evening. So good! Thanks to my awesome friend, Erin, for this idea!
Roasted Broccoli Chips
- 1 head broccoli , washed and completely dried
- 1 teaspoon extra-virgin olive oil
- Salt & pepper , to taste
- 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.