📖 Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
2. Wash and trim the broccoli stems. Thoroughly rinse the broccoli stems under cold water. Trim off any tough or woody ends. We only want the tender parts of the stem.
3. Peel the stems (optional). If the outer layer of the stems seems thick or fibrous, use a vegetable peeler to remove it. I usually skip this step if the stems are relatively young and tender.
4. Slice the stems thinly. Use a sharp knife or mandoline slicer to cut the stems into very thin rounds, about 1/8 inch thick. The thinner the slices, the crispier the chips will be.
5. Grate the cheddar cheese. Using a grater, shred the cheddar cheese. You'll need about 1/2 cup of grated cheese. I love using a sharp cheddar for its bold flavor, but feel free to use your favorite variety.
6. Toss stems with olive oil and seasonings. In a medium bowl, toss the sliced broccoli stems with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure the stems are evenly coated.
7. Arrange stems on the baking sheet. Spread the seasoned broccoli stems in a single layer on the prepared baking sheet. Make sure they aren't overlapping, as this will prevent them from crisping up.
8. Sprinkle with cheddar cheese. Evenly sprinkle the grated cheddar cheese over the broccoli stems. Don't be shy – the cheese is what makes these chips so delicious!
9. Bake for 15-20 minutes. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown, and the broccoli stems are crisp around the edges. Keep an eye on them to prevent burning.
10. Cool and serve. Remove the baking sheet from the oven and let the chips cool slightly on the baking sheet before serving. They'll crisp up even more as they cool. Enjoy immediately!