1-First, preheat your oven to 420°F and line a large rimmed baking sheet with parchment paper. This sets the stage for perfectly crispy results without any sticking issues.

2-Next, bring a large pot of water halfway full to a boil, add the broccoli florets and 1 teaspoon salt, then blanch them for 1-2 minutes until just fork tender.

3-Strain the broccoli and transfer it to a paper towel-lined platter to dry thoroughly this step is crucial for that extra crunch. Once dry, sprinkle a thin, even layer of shredded parmesan cheese on the baking sheet and place the broccoli florets on top, spaced apart.

4-Using a small shot glass, gently smash each broccoli piece into the cheese. Then, sprinkle the tops with salt, onion powder, and garlic powder to taste before baking for 25-30 minutes until the cheese turns golden brown and the broccoli crisps up. Let it cool, break apart into chips, and serve.

5-For the dip, grab a bowl and whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, 1 tablespoon sriracha (if you like it spicy), 1 tablespoon mustard, 2 tablespoons chopped chives, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and a pinch of cayenne pepper. Adjust the flavors to your liking, and you’re all set.