Parboil the broccoli

• Bring a pot of salted water to a boil.
• Add the broccoli florets and parboil for a few minutes until slightly tender.
• Drain well and pat dry.

Prepare the tray

• Sprinkle the shredded Parmesan in small mounds over a lined sheet pan.

Smash the florets

• Place the broccoli florets on top of the Parmesan mounds.
• Press each one down flat with the bottom of a glass to smash.

Season and bake

• Sprinkle the garlic powder, onion powder, paprika, black pepper and salt over the chips.
• Bake at 200 °C until golden and crusty.