February 19, 2014

Crunchy Cornmeal Broccoli

Crunchy Cornmeal Broccoli

For all those broccoli haters and naysayers, I’m about to seriously rock your world. And change snack time forever. FOREVER.

In doing some research on how to make truly scrumptious turnip fries (this is a thing), I discovered the power of mixing vegetables with a simple cornmeal coating, thanks to the gorgeous blog My New Roots. Her “shake and bake” strategy cuts down on time and mess while increasing the crunchy coating factor. Meaning, little work and big crunchy results.

Crunchy Cornmeal Close Up

Crunchy super close up

And since trying this technique with turnips and baby broccoli florets, I’ve also used it to make flour and fry-free onion rings as well as cauliflower tater tots (also a thing). So once you dirty up a big ziplock bag, keep it in the fridge until you have your next batch of vegetables and then experiment. Over and over and over again.

But back to the broccoli…vegan, gluten-free, low-potassium, low-sodium, and most importantly, ridiculously addictive, these crunchy bites are just too easy and too good to be real. But they are real. And thanks to some Mrs. Dash Ranch Dressing seasoning, they’re also bursting with flavor. (But even just some simple dill, smoked paprika, and salt-free garlic powder will do the trick).

So forget about potato chips and even kale chips for a second. Get into this crunchy broccoli situation, stat. And be sure to share with friends of the baby and adult variety. Because everyone will love these crispy green snacks. Promise.

Chow on.



  • 3 cups broccoli florets (stems removed and saved for some other delicious meal)
  • 1 tbsp oil (coconut, grape seed, olive…whatever you want)
  • 3 tbsp yellow cornmeal
  • 2 tbsp Mrs. Dash Ranch Spice Mix (or any salt-free spice mix of your choosing)


Preheat oven to 400dg F.

Then, in a large ziplock bag or a big bowl, mix all the ingredients together. If using a bag, close and shake. And then transfer the cornmeal coated broccoli to a 9×11-inch baking pan. Place in the oven and cook until the broccoli gets crispy, about 25 minutes. Note: check broccoli half-way through the cooking time as times will differ depending on the size of your florets.

+Sodium Count: Broccoli: 30mg per cup

Amy (parsley in my teeth) February 20, 2014 at 7:25 am

Will definitely try this soon. Always looking for tasty snacks of the crispy variety!

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