One of my past co-workers first introduced me to the idea of coating broccoli in a blended mixture of nuts, spices, and liquid—similar to that used to coat raw kale chips—before dehydrating it into a bunch of crunchy, flavor-rich, super fun nibbles. While dehydrating these bites gives them a perfectly crisp and crunchy texture, baking them in the oven also yields delicious results. Use the top recipe as a base, then choose your favorite flavor variation below!
The almonds need to be soaked overnight/for 8 hours.
Blend all ingredients apart from the broccoli in a high-speed blender until smooth. Place the broccoli florets in a large bowl, and pour the dressing over the broccoli. Toss well to coat. Spread the coated broccoli on as many dehydrator trays as you need to fit all of the broccoli, and dehydrate at 110°F for 12-24 hours, or until dry and crunchy.
Oven Variation: Preheat the oven to 400° and bake for about 30-40 minutes, or until crunchy.
Chili Cheese Variation: Add 2 tbsp nutritional yeast, 1 clove garlic, and 2 tsp chili powder to the blended ingredients.
Spicy Maple-Chipotle Variation: Increase the amount of maple syrup to 2 tbsp and add 1/2 tsp red pepper flakes, 1/2 tsp cinnamon, and 1/2 tsp chipotle power to the blended ingredients.
Coconut-Peanut Butter Variation: Increase the amount of maple syrup or agave to 2 tbsp and add 1 tbsp peanut butter, 1/4 cup unsweetened dried coconut, and 1 tsp vanilla extract to the blended ingredients.
Bright Miso Variation: Add 1 tbsp light miso, 1 tbsp lemon juice, 1 tsp onion powder, 1 small clove garlic, and 1/2 tsp Dijon mustard to the blended ingredients.
Smoky “Bacon” Variation: Increase the amount of maple syrup or agave to 1 1/2 tbsp and add 1 tbsp tamari, 1 tsp smoked paprika, and 1/2 tsp liquid smoke to the blended ingredients.
Cool Ranch Variation: Add 1 tbsp nutritional yeast, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill, 2 tbsp fresh chives, and 1 tbsp fresh parsley to the blended ingredients.