These cauliflower chips are the perfect healthy substitute for potato chips! Perfect for dipping and super customizable, they are the ultimate guilt-free snack.
- 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.
How To Make Them
- Line a baking sheet with parchment paper or a silicone baking mat.
- Cut the cauliflower into florets and steam them until they’re tender.
- Add the steamed cauliflower to a food processor and pulse a few times until they become crumbs.
- Transfer the cauliflower to some cheesecloth and squeeze out any extra liquid.
- 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.
- 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.
- Bake in the oven until they’re golden brown. Eat alone or serve with your favorite dip!
- 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!
More Chip Recipes
- 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
- 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.
- 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!
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.