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HomeCourseSnacks

Cauliflower Chips

Cheryl Malik
Cheryl Malik Posted: 09/18/20 Updated: 11/21/21
4 Comments
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GF Gluten Free V Vegetarian K Keto LC Low Carb
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These cauliflower chips are the perfect healthy substitute for potato chips! Perfect for dipping and super customizable, they are the ultimate guilt-free snack.

A circle of cauliflower chips surrounding a cup full of sour cream

Ingredients

  • Cauliflower – Use a fresh head
  • Parmesan cheese – We prefer freshly grated, but you can also use shredded or powdered parmesan
  • Dried parsley
  • Garlic powder
  • Onion powder
  • Chili powder
  • Salt – To taste. We just used a pinch.
Spices for cauliflower chips in a glass bowl next to parmesan cheese in a white bowl

How To Make Them

  1. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Cut the cauliflower into florets and steam them until they’re tender.
  3. Add the steamed cauliflower to a food processor and pulse a few times until they become crumbs.
  4. Transfer the cauliflower to some cheesecloth and squeeze out any extra liquid.
  5. Add the cauliflower to a large bowl along with the rest of the ingredients. Mix with a large spoon or your hands until it becomes dough-like.
  6. Scoop a tablespoon of the dough and roll it into a ball with your hands. Using the palm of your hand, flatten the ball into a chip about 1/8 of an inch thick. Place the chips on the baking sheet, making sure there is some space between each one.
  7. Bake in the oven until they’re golden brown. Eat alone or serve with your favorite dip!
Instructions for cauliflower chips

Chef’s Tips

  • Cauliflower makes for a great blank canvas, so you add any type of seasoning you like to these. Try them with chipotle powder, paprika, or any other spice you love.
  • Don’t skip the cheesecloth! You definitely want to remove as much moisture as possible from the cauliflower so that the chips don’t end up too mushy.
  • We used an Instant Pot to steam our cauliflower, but you could also use a stovetop or microwave.
  • These chips are absolutely delicious alone, but also amazing with dip. Try them with guacamole, queso, buffalo chicken dip, loaded baked potato dip, or whatever else you can imagine!
Stack of cauliflower chips

More Chip Recipes

  • Homemade Pita Chips
  • Cucumber Chips
  • Air Fryer Zucchini Chips
  • Bacon Chips

I hope you love this recipe as much as we did! Be sure to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

 

For more delicious, nutritious recipes, head over to our sister site, 40 Aprons.

Cauliflower Chips

Prep:5 minutes
Cook:10 minutes
Total:15 minutes
These chips are the perfect healthy sub for potato chips
Print SaveSaved!
4 servings

Ingredients

  • 1 head cauliflower
  • 1 cup parmesan cheese freshly grated
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • salt to taste

Instructions 

  • Preheat oven to 425º F. Line a baking sheet with parchment paper or silicone baking mat. Cut cauliflower into florets and steam until fork tender.
  • Place steamed cauliflower in food processor and pulse a couple of times until it becomes crumb-like. Transfer to cheesecloth and squeeze out extra moisture.
  • Add cauliflower along with rest of ingredients to a large bowl. Use a large spoon or your hands to mix until it forms a dough.
  • Scoop 1 tablespoon of dough and roll into ball with your hands. Use palm to flatten ball until it is about 1/8" thick. Add chips to baking sheet, leaving space between each one. Bake 7-10 minutes or until golden brown. After 7 minutes cook time, check chips every minute to ensure they don't burn.

Notes

  • Seasoning suggestions: Chipotle powder, paprika, or any other spice you love.
  • Removing moisture: Don’t skip cheesecloth step. It’s important to remove as much moisture as possible so chips aren’t too mushy.
  • Steaming cauliflower: We used an Instant Pot to steam our cauliflower, but you could also use a stovetop or microwave.
  • Dip suggestions: Try them with guacamole, queso, buffalo chicken dip, loaded baked potato dip, or whatever else you can imagine!

Nutrition Information

Calories: 140kcal, Carbohydrates: 9g, Protein: 12g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 17mg, Sodium: 451mg, Potassium: 475mg, Fiber: 3g, Sugar: 3g, Vitamin A: 269IU, Vitamin C: 70mg, Calcium: 333mg, Iron: 1mg, Net Carbs: 6g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Jenny Hurley

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Recipe Rating




  1. AvatarKaren says

    Posted on 9/19/21 at 4:15 pm

    How long, and how can these be kept?

    Reply
    • Anna Claire | Easy Healthy Recipes TeamAnna Claire | Easy Healthy Recipes Team says

      Posted on 10/10/21 at 10:59 am

      They should last about a week in an airtight container in the fridge! And you can re-crisp in the oven or air fryer.

      Reply

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Hi, I’m Cheryl! I've been developing healthy, family-friendly recipes at 40 Aprons for over 10 years. I believe food should be delicious and healthy eating doesn't have to be complicated!

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