I’ll never forget the broccoli rebellion of 2022 in my test kitchen. My team groaned when I announced we were developing a broccoli snack - until they tasted the first batch of crispy smashed broccoli chips. The crunch echoed through the studio, followed by complete silence as everyone reached for another handful. That’s when I knew we’d transformed the humble broccoli floret into something revolutionary. Today, I’m sharing that magical method that turns skeptical snackers into green-veggie devotees!

I still remember the first time I truly fell for Brussels sprouts. It was during my externship at a farm-to-table bistro in Vermont, where Chef Marco handed me a sheet pan of these tiny cabbages with a challenge: “Make people crave these.” After three failed batches (soggy, then burnt, then bland), I finally discovered the magic of smashed Brussels sprouts. That crispy-edged, tender-centered revelation became my culinary obsession – and today, I’m sharing every secret so you can achieve perfect crispy smashed Brussels sprouts on your first try!