Crunchy Ranch Broccoli (Vegan/Gluten-Free)
If your kids refuse to eat broccoli, or you’ve never really been a broccoli fan - then you HAVE to try this recipe. I used Hippeas Rockin’ Ranch Tortilla Chips, crushed in the food processor, to make the awesome crunchy coating. Only 3 ingredients, the best crunch + so much delicious flavor, this easy plant-based snack or side dish may just become a new family favorite.
Ingredients
- 2 whole2 whole2 whole Broccoli, 2 heads fresh broccoli, cut into broccoli florets (about 1.5lbs )
- 4 - 6 Tbsp4 - 6 Tbsp4 - 6 Tbsp Extra Virgin Olive Oil
- 3 cups3 cups3 cups Corn Tortilla Chips, *Use Hippeas Rockin’ Ranch Tortilla Chips (vegan, gluten-free, nut-free)*
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375°. Line large, rimmed sheet pan with parchment paper.
- Add broccoli florets to gallon-size, resealable bag. Add 4 Tbsp olive oil to bag. Seal bag; shake to coat broccoli. If some florets are not coated, add 2 more Tbsp olive oil and shake again.
- Place Hippeas Rockin’ Ranch Tortilla Chips in food processor until they resemble coarse breadcrumbs. Add to bag with broccoli; seal bag and shake to coat broccoli.
- Add coated broccoli to prepared pan in single layer. Pour any remaining Hippeas “breadcrumbs” from bag over broccoli florets.
- Bake on middle rack of oven 22-25 minutes, or until broccoli is roasted + fork tender.
- Serve immediately. Leftovers can be stored in the fridge and eaten cold as a snack or as a salad topper.
Notes
Dairy-free. Egg-free. Vegan. Nut-free. Gluten-free. Plant-based. Good source of fiber.
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