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.
Notes
TIP: Broccoli medallions will continue to get crispier while cooling.For gluten-free chips, use gluten-free bread crumbs.