A simple, crunchy snack made from smashed broccoli that bakes up golden and mild.

introduction

Crispy Smashed Broccoli Chips are easy to make and fun to eat. They crisp on the outside and stay tender inside. If you like broccoli in different forms, try this related beef and broccoli lo mein for a full meal idea.

why make this recipe

It uses simple ingredients you likely have.
It gives broccoli a crunchy, snack-like form kids and adults enjoy.
Baking is quick and cleaner than deep frying.
The yogurt dip adds a fresh, tangy bite.

how to make Crispy Smashed Broccoli Chips

Boil broccoli until tender, then drain and cool.
Smash the boiled broccoli with a flat object.
In a bowl, mix cornstarch with seasonings.
Coat smashed broccoli with the cornstarch mixture.
Place on a baking sheet and bake in a preheated oven at 425°F (220°C) until golden and crispy, about 15-20 minutes.
For the dipping sauce, mix yogurt with additional flavorings.
Serve the crispy broccoli chips warm with the tangy dipping sauce.

Ingredients :

Broccoli
Cornstarch
Seasonings (e.g., salt, pepper, garlic powder)
Yogurt (for dipping sauce)
Additional flavorings for the sauce (e.g., lemon juice, herbs)

Directions :

Boil broccoli until tender, then drain and cool.
Smash the boiled broccoli with a flat object.
In a bowl, mix cornstarch with seasonings.
Coat smashed broccoli with the cornstarch mixture.
Place on a baking sheet and bake in a preheated oven at 425°F (220°C) until golden and crispy, about 15-20 minutes.
For the dipping sauce, mix yogurt with additional flavorings.
Serve the crispy broccoli chips warm with the tangy dipping sauce.

how to serve Crispy Smashed Broccoli Chips

Serve warm on a plate with the yogurt dip.
Offer the dip on the side so people can choose how much to use.
Pair with other finger foods for a snack board or appetizer.

how to store Crispy Smashed Broccoli Chips

Keep leftovers in an airtight container in the fridge for up to 2 days.
To re-crisp, bake at 350°F (175°C) for 5–7 minutes.
Do not store with wet dip; add dip when serving to keep chips crisp.

tips to make Crispy Smashed Broccoli Chips

Dry broccoli well after boiling so the cornstarch sticks.
Smash to a medium thickness — too thin can burn, too thick may not crisp.
Spread pieces apart on the baking sheet so hot air reaches each chip.
Watch the oven near the end to avoid burning.

variation (if any)

Add grated Parmesan to the cornstarch mixture for a cheesy flavor.
Use spices like smoked paprika, cumin, or chili powder for different tastes.
Try air frying at 400°F (200°C) for 8–12 minutes for a crisp finish.

FAQs

Q: Can I use frozen broccoli?
A: Fresh works best. If you use frozen, thaw and pat very dry before coating.

Q: Can I make these gluten-free?
A: Yes. Cornstarch is gluten-free. Check seasonings for hidden gluten.

Q: Can I fry instead of bake?
A: You can shallow fry, but baking is easier and uses less oil.

Q: How long do they stay crispy?
A: They are crispiest right after baking. Reheat in the oven to restore crispness.

Q: What else can I use instead of yogurt for dip?
A: Sour cream, mayonnaise-based dips, or a simple lemon-tahini mix work well.

Conclusion

For another crunchy broccoli twist and extra ideas, see this recipe for Crispy Parmesan Broccoli Chips aka Smashed Broccoli. These chips make a simple, tasty snack you can share with friends.