Crunchy Ranch Broccoli (Vegan/Gluten-Free) (Edit recipe)

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.

10 minutes to 15 minutes

22 minutes to 25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	664
Fat:	34 g
Carbohydrates:	79 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	459 mg
Fiber:	8 g
Sugars:	0 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 6-8

Ingredients

2 whole Broccoli, 2 heads fresh broccoli, cut into broccoli florets (about 1.5lbs )
4 - 6 Tbsp Extra Virgin Olive Oil
3 cups Corn Tortilla Chips, *Use Hippeas Rockin’ Ranch Tortilla Chips (vegan, gluten-free, nut-free)*

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Process

Cook Mode

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.