Appetizers/ Gluten Free/ Low Carb

Broccoli Nacho Chips

Broccoli nachos

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These broccoli nacho chips are a healthy low carb and gluten free appetiser or snack.   Crispy, cheesy and perfect served along with a tasty dip.

The current price of cauliflower where I live has driven me sobbing into the arms of broccoli.   A healthy green low carb alternative which is currently soothing my cauliflower needs.   I’ve made nacho chips with cauliflower so thought I’d try it with broccoli.  It result was so delicious I could have eaten the whole batch in one sitting!


I whipped up some guacamole and salsa which went perfectly with them.  A great Friday night supper dish, although yelling out “broccoli nachos are ready” may not get the family running in…

Feel free to play around with the spices to suit your tastes.  Next time (oh, there will be a next time) I’m going to add more chilli, some cayenne pepper and a dash of cumin.  Or some jalapeno powder I’ve recently found . Yum!


Parchment paper is a must.  Any other paper will stick to the mixture and you’ll end up scraping it off the paper and making mess.  Trust me.  The first batch involved an upper arm workout as I scraped the baked mixed off.  

I use raw broccoli for these broccoli nacho chips. It does not need to be cooked before use. Broccoli stalks are blitzed in a food processor to yield a “broccoli rice” and bake very well. Pre-cooked broccoli might end up a bit soggy.



Zucchini Nacho Chips

Parmesan Baked Zucchini Chips

Eggplant Chips

Baked Pickle Chips


Broccoli nachos

Broccoli Nacho Chips

Baked broccoli nacho chips are great with a dip and a great way to sneak vegetables into your food.
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Course: Appetizer
Cuisine: American
Keyword: Broccoli appetizer, Healthy appetiser
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 40 nacho chips
Calories: 19kcal
Author: Angela Coleby


  • 1 broccoli head, medium
  • 2 eggs
  • 1 cup Mozzarella cheese grated
  • 1/2 cup Parmesan cheese grated
  • 1 teaspoon chilli
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • Preheat the oven to 220C/450F degrees.
  • Line a baking tray with parchment paper.
  • Cut the broccoli into florets, including the stalks, and place into a food processor. Blitz until the broccoli is small.
  • Place the broccoli in a bowl and add all the other ingredients. Mix well until combined.
  • Spoon the mixture onto the parchment paper and spread out evenly with a spoon.
  • Bake for 20 minutes until golden and firm
  • Switch off the oven. When the tray is cool enough to handle take the tray out and flip the baked mixture over. Place back in the oven until the oven is cold. This should help crisp the nacho mixture. If it is not as crisp as you would like, put the oven on a low heat and bake for an hour (check to make sure they don't burn though)
  • Cut into strips, then into squares and triangles to make the nachos.

  • Eat and enjoy!


Nutritional Info entire recipe : 757 Calories, 26g Fat, 60g Protein, 26g Total Carbs, 6g Fibre, 20g Net Carbs
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1chip | Calories: 19kcal | Carbohydrates: 1g | Protein: 2g | Fat: 19g
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  • Reply
    Parmesan Baked Zucchini Chips - Divalicious Recipes
    June 12, 2019 at 9:57 pm

    […] Broccoli Nacho Chips […]

  • Reply
    February 4, 2018 at 2:16 pm

    Nutrition says 1g total carb and 1g fiber. Wouldn’t that net 0 carbs per chip?

    • Reply
      Angela Coleby
      February 6, 2018 at 11:21 am

      That will always be the dream! The measurements were rounded up but the correct decimal measurements are 0.5g total carbs, 0.2g fibre making the chips 0.3g net carbs.

  • Reply
    January 6, 2018 at 10:11 am

    Can i skip cheese? Or replace it with something to make ot low fat?

    • Reply
      Angela Coleby
      January 6, 2018 at 10:51 am

      The cheese helps bind the mixture and keep it crispy. Perhaps crushed pork rinds instead?

  • Reply
    August 15, 2017 at 12:09 pm

    im guessing you have to steam the broccoli right?

    • Reply
      Angela Coleby
      August 15, 2017 at 12:18 pm

      No, I didn’t and was initially a bit nervous but it worked. Since the broccoli is processed into small bits, it cooks with the cheese.

  • Reply
    August 5, 2017 at 10:36 am

    Do they actually go crispy – I so want the answer to be yes!

    • Reply
      Angela Coleby
      August 5, 2017 at 10:38 am

      If you dry them in the oven long enough they will. I found them to be crisper than zucchini chips.

  • Reply
    February 4, 2016 at 3:48 am

    I’m really excited about these 🙂

  • Reply
    Sophie - cookingtrips
    February 3, 2016 at 6:28 am

    Perfect! I am on a weight loss diet this month, and yesterday I bought avocados to make guacamole when I afterwards realized I would not be allowed to eat nacho chips. Your recipe comes in at the perfect time for me!!!

    • Reply
      Angela Coleby
      February 3, 2016 at 6:33 pm

      It’s as if I knew! hee hee! Hope you enjoy them!

  • Reply
    Elaine @ foodbod
    February 3, 2016 at 3:04 am

    Fabulous!!! I love these 🙂

  • Leave a Reply