Oven Roasted Crispy Broccoli Chips

One day, while cooking broccoli, I found myself with a pile of leftover stems. Instead of discarding them, I decided to experiment. I sliced them up, spread them on a baking sheet, and roasted them. To my utter surprise, they turned out to be a delightful discovery! Now, roasted broccoli stems have become a regular feature at our family dinners. They're so easy to make; I can't believe I didn't try this sooner!

Ingredients:

Leftover broccoli stems/stalks

Olive oil

Sea salt

Optional: Fresh parmesan cheese for extra flavour or lightly mix with a cilantro lime dressing (I love Primal Kitchen).

Directions:

Slice the broccoli stems into thin coins, removing rough parts to make them as smooth as possible. Be careful not to cut them too thin to prevent burning. Toss the slices in olive oil and sprinkle with sea salt. Lay them flat on a baking sheet and roast at 300°F until brown and crispy. Serve immediately—though they might disappear before they even reach the table! For added flavour, sprinkle fresh parmesan cheese on top.

These roasted broccoli stems are not just a delicious addition to your meal, but also a simple, healthy, and sustainable way to use up every part of the broccoli. And the best part? Nothing goes to waste!