Active time: 10 minutes Total time: 40 minutes
High-heat baking cooks away much of broccoli raab’s famously bitter edge. It also turns the leaves and skinny stalks into chip-like treats and adds a crispy edge to the small florets and thicker stalks. Serve as an addictive snack during your favorite TV marathon or game — but you should warn people that these chips have 4 grams of fiber per serving
Broccoli Raab “Chips”
- 1 bunch (about 1.5 pounds/680g) broccoli raab
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Preheat oven to 425°F (220°C).
Line a large baking sheet with parchment paper for easy clean-up.
Trim and discard the tough ends of the broccoli raab. Cut the remaining leaves or stalks in half crosswise — you’ll have some pieces that are just leaves and some that are just stalks, which is fine.
Put the broccoli raab on the lined baking sheet and drizzle with olive oil. Toss to coat, then spread into a single, even layer. Sprinkle with half the salt.
Bake 15 minutes. Remove the pan from the oven. Transfer any pieces that are crisp to a serving plate or bowl. Stir the remaining broccoli raab so pieces on the outside are moved toward the middle and vice versa. Bake another 10–15 minutes until it’s reached desired crispness.
Transfer to a serving plate or bowl and sprinkle with the remaining salt.
Serves: 4 | Serving Size: 1 cup (40g)
Nutrition (per serving): Calories: 67; Total Fat: 4g; Saturated Fat: 0.5g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 201mg; Carbohydrate: 5g; Dietary Fiber: 4g; Sugar: 0g; Protein: 5g