Crispy Broccoli Rabe Chips with Yogurt Lemon Dressing

This nutrient-packed snack is easy and delicious!

Ingredients:

For the chips

• 1 bunch Andy Boy broccoli rabe (use mostly the leaves, trim tough stems)

• 1–2 tbsp Filippo Berio olive oil

• ½ tsp garlic powder

• Pinch red chili flakes (optional, for heat)

• Salt + pepper to taste

For the yogurt lemon dressing

• ½ cup Chobani plain Greek yogurt

• Juice of ½ lemon

• ½ tsp garlic powder (or 1 small grated garlic clove)

• 1 tbsp olive oil

• Pinch of salt + pepper

Directions:

1. Prep the broccoli rabe

   • Rinse and pat dry very well (moisture = soggy chips).

   • Separate the large leafy pieces from thick stems.

2. Season the leaves

   • Toss leaves in a bowl with olive oil, garlic powder, chili flakes (if using), salt, and pepper.

   • Massage gently so leaves are lightly coated but not drenched.

3. Bake/Air fry

   • Arrange in a single layer on a parchment-lined baking sheet (or air fryer basket).

   • Bake at 375°F for 8–10 minutes, flipping once, until crisp.

   • Keep a close eye — they can go from crispy to burnt quickly.

4. Make the yogurt lemon dressing

   • In a small bowl, whisk together yogurt, lemon juice, garlic powder, olive oil, salt, and pepper until smooth and creamy.

5. Serve

   • Place crispy broccoli rabe chips on a platter.

   • Serve with the yogurt lemon dressing on the side for dipping.

WATCH ME MAKE IT HERE!