Crispy broccoli chips are a crunchy, savory snack made by seasoning broccoli florets with nutritional yeast and spices, then dehydrating or roasting until crispy. They deliver the satisfying crunch of potato chips with a fraction of the carbs and a boost of vegetables.
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In a large bowl, add the broccoli florets.
Add nutritional yeast, almond flour, salt, red pepper flakes, and onion powder to the broccoli.
Add water to help the seasonings stick.
Toss everything together until the broccoli is evenly coated.
Arrange the seasoned broccoli in a single layer on dehydrator racks or a baking sheet.
To cook, use a dehydrator at 110°F for 10 hours, or bake in an oven at 170°F for about 90 minutes, until crispy.
Remove from the heat and enjoy your crunchy broccoli chips.
Store cooled chips in an airtight container at room temperature for up to 5 days; do not refrigerate as condensation will soften them.
food dehydrator · rimmed baking sheet (if roasting)
Yes. Spread seasoned broccoli on a baking sheet and roast at 300°F for 45–60 minutes, stirring halfway through, until crispy and golden.
They should be completely dry, golden-brown, and snap easily when bent. Undercooked chips will soften as they cool.
Parmesan cheese (2–3 tbsp) or nutritional yeast substitute works well for a savory, umami flavor.
Store in an airtight container at room temperature for up to 5 days. They soften if exposed to moisture.
Yes. Scale all ingredients proportionally; maintain the 2:1 ratio of broccoli to seasoning mixture for consistent flavor.
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