Directions
- 1Boil broccoli florets in salted water for 6-6.5 minutes (smaller florets 1 minute less).
- 2Transfer broccoli to an ice bath, then pat dry.
- 3Place a thin layer of shredded Parmesan cheese on a baking sheet lined with parchment paper.
- 4Place broccoli on top of the cheese and gently smash each floret using the bottom of a cup or jar.
- 5Mix avocado oil, oregano, Chile lime seasoning, and smoked paprika in a bowl.
- 6Brush the mixture over the smashed broccoli.
- 7Roast at 425°F for 25-30 minutes.
- 8For the creamy sriracha sauce: Mix mayonnaise, sriracha, lime juice, garlic powder, salt, and optional honey.
- 9Serve broccoli chips with the sriracha sauce or your favorite sauce.
Ingredients
- 1.5 lbs broccoli florets
- 1 pinch salt
- 1 thin layer Parmesan cheese
- 5 tbsp avocado oil
- 0.5 tsp oregano
- 1 tsp Chile lime seasoning
- 1 tsp smoked paprika
- 0.33 cup mayonnaise
- 2 tbsp sriracha
- 1 juice lime juice
- 0.25 tsp garlic powder
- 2 pinches salt
- 0.5 tsp honey
Equipment
baking sheetparchment paperpotice bathglass jar or cupsmall bowlpastry brush
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