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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.
Course: Side Dish, Snack
Cuisine: American
Keyword: Kid-Friendly, Vegetarian
Servings: 4 people
Calories: 145kcal
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.


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
SmartPoints (Freestyle): 4