If you usually throw out broccoli stems, you’re missing out! Not only are they just as nutritious as the florets you usually cook, but they are also incredibly delicious and versatile. Case in point? These broccoli stem chips.
You can make these whenever you’re making roasted broccoli florets, or simply whenever you have broccoli stems leftover.
Here’s the broccoli stem chip recipe:
Broccoli Stem Chips
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
2 broccoli stalks
1 clove garlic, minced
1-2 tsp. olive oil
2-3 tsp. almond flour
Preheat the oven to 350 F.
Cut the broccoli stalk into ¼ – inch slices. Put in a bowl and set aside.
Chop the garlic and add it to the broccoli stems.
Add a drizzle of olive oil, and a pinch of pink salt and black pepper. Use your hands or spoons to mix everything and evenly coat the chips.
Lay the chips flat on a baking sheet.
Bake for 15 minutes.
Remove from the oven, sprinkle almond flour on top, and use two spoons to flip the chips so that they’re all coated. Pop back into the oven for another 10 minutes.
Remove from the oven, let cool a couple minutes before serving. Add additional salt and pepper, to taste, if needed.
Get the printable recipe here.
Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.