Broccoli stems sliced into thin coins (as many as you like)
1 cup panko bread crumbs
a shallow bowl of egg wash (1 egg plus a splash of milk whisked together)
A good dash of salt, onion powder, and cayenne pepper (mix this in with the panko crumbs)
Preheat oven to 350 degrees. Slice the broccoli stems into thin coins.
Prep your egg wash and panko mix (panko crumbs + spices).
Dip the coins into a bath of egg wash and then coat them in the panko mix. Next, place them on a cookie sheet and bake for about 10 minutes until coins are tender and fragrant.
You could fry these up just as easily. I tried both and honestly, preferred the taste and crunch of the baked version. Plus, the baked are leaner.
Pull the chips out of the oven when they look like the picture.
Serve them up hot and pop them like chips. They are crunchy and tender and have great flavor from the panko and spices. They are perfect to munch on when you’re prepping dinner.