I Tried the Viral Parmesan “Broccoli Chips” That Have 55 Million Views, and They’re So Easy, I’ll Be Making a Batch Every Week

The thing I love most about discovering recipes online is the vast variety of ideas available in which you can create something from basically nothing. Whether it’s turning random leftovers into an incredible meal or combining seemingly average ingredients and creating something amazing with them, the possibilities are truly endless. Don’t get me wrong, I love learning from the best cookbooks of 2023 just as much as the next home chef, but there is no denying the sheer amount of creativity bursting at the seams on TikTok and Instagram. 

After discovering Stella Drivas and her recipe for Crispy Parmesan Broccoli Chips, I was floored by her example of an easy and somewhat healthy snack. As the biggest self-proclaimed fan of broccoli and cheese casserole, my love for the two main ingredients was already not much of a secret. But I had yet to see these two ingredients paired together in such a way. So, there was no way I was going to pass up the opportunity to try her recipe for myself. Here’s how it went. 

Start by preheating your oven to 420°F and lining a large rimmed baking sheet with parchment paper. Set the baking sheet aside and bring a large pot of water to a boil. Add in large florets of broccoli and 1 tablespoon of salt, and bring the water back to a boil. Blanch the broccoli for 1 to 2 minutes, then strain the water and transfer to a platter lined with paper towels to soak up more of the water. 

Take your prepared baking sheet and sprinkle a layer of freshly grated Parmesan cheese until you have a thin layer of cheese as a base. Transfer the broccoli to the baking sheet, slightly spacing each piece out enough so there is room to smash them. Using a shot glass or a small cup, smash the broccoli pieces down, gently, but firmly. 

Next, season the broccoli with salt, onion powder, and garlic powder before transferring the baking sheet into the oven and baking for 25 to 30 minutes or until the cheese is golden brown and the broccoli is crispy. When ready, remove the baking sheet from the oven and let it cool slightly before breaking apart and serving. 

I was absolutely thrilled by the results of this recipe. I was worried that I might over bake the whole thing and end up with far too crispy of a bottom layer of cheese. However, I only had one corner of the pan get a little too burnt. The rest of the dish came out perfectly, in my opinion, and each bite was just as good as the last. 

I think that using Parmesan cheese, especially freshly grated Parmesan, is the best option for this type of recipe. The cheese smells amazing while baking in the oven, and its rich and nutty sharpness paired beautifully with the seasoned broccoli. I can see myself making this dish again as an appetizer while hosting guests for dinner, or even as a quick end of the day snack when I’m not in the mood for a full-on dinner. I definitely recommend everyone try this out soon, you can find the full recipe here.