the Best Cauliflower Chips in 2025
Crunchy, flavorful, and totally guilt-free—these homemade cauliflower chips are the perfect low-carb snack. Made with fresh cauliflower, olive oil, and bold spices, they bake up golden and crisp every time. Whether you're keto, gluten-free, or just craving a healthier chip alternative, this easy recipe has your back. No deep frying, no weird additives—just real food and real crunch.
Ingredients
- 1 medium head of cauliflower chopped into florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Sea salt to taste
- ¼ cup grated parmesan cheese optional, skip for dairy-free
- 2 tablespoons ground flaxseed
- 2 tablespoons water
Instructions
Step 1 – Steam & Mash
- Steam cauliflower florets until tender (about 6–8 minutes). Let cool slightly, then pulse in a food processor until it reaches a mashed texture. Do not puree.
Step 2 – Remove Moisture
- Using a clean dish towel or cheesecloth, squeeze out as much water as possible. The drier the cauliflower, the crispier your chips will be.
Step 3 – Mix the Dough
- In a mixing bowl, combine the cauliflower mash, olive oil, garlic powder, smoked paprika, flaxseed, water, parmesan (if using), and salt. Stir until it forms a sticky, moldable dough.
Step 4 – Shape the Chips
- Scoop tablespoon-sized portions and flatten into thin circles on a parchment-lined baking tray. Keep spacing in between each chip.
Step 5 – Bake
- Preheat oven to 375°F (190°C). Bake chips for 20–25 minutes, flipping halfway through. For extra crunch, broil for 1–2 minutes at the end.
Step 6 – Cool & Serve
- Let the chips cool for 5–10 minutes. Serve with your favorite dips like guacamole, salsa, or ranch.
Notes
Substitutions & Tips
- Dairy-free? Skip the parmesan and add a pinch of nutritional yeast.
- Spicy version? Add cayenne or chili flakes.
- Air fryer option: Bake at 375°F for 12–15 minutes for max crisp.
- Storage: Keep in airtight container up to 3 days. Re-crisp in the oven if needed.