Baked Parmesan Broccoli Medallion Chips

5 from 1 vote

Don't feel guilty about snacking!

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.

5 from 1 vote

Baked Parmesan Broccoli Medallion Chips

Whip up some of these amazing vegetable chips that will satisfy your need to snack without any of the guilt.
Yield 4 people
Serving Size 0.25 of recipe
Course Side Dish, Snack
Cuisine American
Author SkinnyMs.


  • 1 broccoli head with stem
  • 1/3 cup whole-grain breadcrumbs optional panko or try this homemade breadcrumb recipe
  • 1/3 cup parmesan cheese reduced-fat, finely grated
  • 1/4 teaspoon black pepper
  • kosher or sea salt to taste
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons milk low-fat
  • marinara sauce no sugar added, 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.
For gluten-free chips, use gluten-free bread crumbs.

Nutrition Information

Serving: 0.25of recipe | Calories: 145kcal | Carbohydrates: 21g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 266mg | Fiber: 6g | Sugar: 5g |
SmartPoints (Freestyle): 4
Keywords Kid-Friendly, Vegetarian

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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