Here’s something I bet you didn’t know. I didn’t know this, either, until about two weeks ago: you can eat broccoli leaves! They’re quite similar to kale, in fact. Which makes sense seeing as they’re in the same plant family. (Brassica members also include cauliflower, cabbage, and Brussels sprouts.)
Seeing all those lush leaves — and relatively tiny florets — on my broccoli plants inspired me to start including the leaves in my meals and snacks. You won’t get many leaves when you buy broccoli heads at the store, but if you grow your own broccoli, being able to use the leaves makes broccoli even more valuable in the garden. What a great two-for-one deal! They’re thinner than kale leaves, so they cook more quickly … which is a boon when you want roasted chips.
Broccoli Leaf Chips
Preheat oven to 325F and line a baking sheet with parchment paper or foil. (Eyeball how many leaves you have to see how many sheets you’ll need. These three easily fit onto one sheet, but perhaps you’re making chips for a crowd.) In a small bowl, combine equal parts extra-virgin olive oil and honey or Dijon mustard. For these three leaves, I used about 1 tablespoon of each.
Rub both sides of the leaves with the oil and mustard. Place them on the baking sheet as you go. Sprinkle the tops with dried dill, a sprinkling of sea salt, and some nutritional yeast (you can omit the latter if you don’t have it, but it does add a savory dimension) and bake for 8 to 10 minutes. Oven temperatures can vary, so you might want to check your chips at the eight-minute mark to see if they’re crispy and beginning to brown.
Eat immediately. The ribs are a little tough, so you might want to approach your broccoli leaves the same way you’d approach drumsticks or chicken wings: gnaw around the rib as if it were a bone. Just be sure to do so over a plate, because these crispy chips can be messy. In a fun way!