Preheat the oven

• Preheat the oven to 200 °C.

Blanch the broccoli

• Bring a large pot of salted water to a boil.
• Add the broccoli florets and cook until just tender.

Drain and cool

• Drain the broccoli in a colander.
• Let it steam-dry and cool slightly so it is no longer dripping wet.

Season the broccoli

• Place the florets in a bowl and drizzle with the olive oil.
• Sprinkle over the nutritional yeast, garlic powder, smoked paprika, salt and black pepper.
• Toss gently until every floret is evenly coated.

Smash the florets

• Arrange the florets cut-side down on a lined baking tray, spaced apart.
• Press each one flat with the bottom of a glass or a spatula until it spreads into a thin chip.

Bake until crispy

• Bake the smashed broccoli until the edges are deeply golden and crisp.
• Flip halfway through for even crisping.

Serve

• Serve the chips hot and crispy, straight from the tray.