Baked Parmesan Broccoli Medallion Chips

Snacking seems to be an unavoidable part of life. Whether you need to eat something on the run or have a tasty treat to munch on while watching a movie, there’s always a good time to snack. But you shouldn’t feel guilty about it, especially when there are awesome, healthy options out there like our Baked Parmesan Broccoli Medallion Chips! Crisped in the oven to perfection, you get all the best parts of eating chips without the extra salt and fat.

This is also a great recipe if you ever feel guilty tossing out the stem sections of your broccoli heads. Just slice them up and make a batch of these chips while you’re cooking the rest of the florets for dinner. Next time you’re driving doing errands and need a quick bite, take this perfect recipe along for the ride.

Baked Parmesan Broccoli Medallion Chips

Baked Parmesan Broccoli Medallion Chips

Yields: 4 servings | Calories: 145 | Total Fat: 4g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 7mg | Sodium: 266mg | Carbohydrates: 21g | Fiber: 6g | Sugar: 5g | Protein: 11g | SmartPoints: 4


  • 1 large head of broccoli with stem
  • 1/3 cup whole grain breadcrumbs, optional Panko (homemade breadcrumb recipe)
  • 1/3 cup finely grated parmesan cheese, reduced fat
  • 1/4 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons low-fat milk
  • No sugar added marinara (optional)


Preheat oven to 425 degrees F.

Thinly slice the stem of the broccoli head into medallions, about 1/8 to 1/4 inches. Save the broccoli top for another recipe, such as One Skillet Chicken and Broccoli.

Combine in a small mixing bowl breadcrumbs, half the parmesan cheese (about two and a half tablespoons), black pepper, salt, garlic powder, and cayenne pepper.

Dip broccoli medallion slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto broccoli medallion slices to ensure the crumbs stick.

Lightly mist a non-stick cookie sheet with cooking spray and arrange broccoli medallions so they are not touching.

Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn).

Allow to cool to room temperature and gently toss in remaining parmesan cheese and store in an airtight container.

If desired, serve with no sugar added marinara for dipping.

TIP: Broccoli medallions will continue to get crispier while cooling.

NOTE: For gluten free chips, use gluten-free bread crumbs.

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