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Broccoli Tater Tots {paleo, Whole 30, Keto}

Homemade, veggie-filled tater tots are just the thing your next cookout, picnic, or weeknight meal needs! Delicious straight from the oven or fridge, these healthy tots are make ahead-, freezer-, and kid-friendly. Enjoy them with scrambled eggs, burger, nuggets, or on their own with Paleo Ranch and ketchup.

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Servings: 6

Prep Time: 00:05

Cook Time: 00:30

Main Ingredients

4 cups broccoli florets*

2 eggs 1/2 cup crushed potato chips

1/4 cup almond flour

1 teaspoon lemon pepper

1 teaspoon salt

1 teaspoon melted coconut oil

Preparation

1Preheat the oven to 375.

2Steam broccoli florets for about 5 minutes or until bright green and starting to soften. Wrap broccoli in a kitchen towel or paper towels and squeeze out excess water. You may need to do this 3-5 times to get out all the water.

3Place broccoli in a food processor or blender to finely chop. Pour into a mixing bowl and mix with eggs, chips, flour, pepper, and salt.

4Place mixture in the fridge for 10 minutes to firm up.

5Meanwhile, brush an aluminum lined sheet pan with half the melted coconut oil.

6Shape broccoli mixture into 1-2 inch tots and arrange onto the baking sheet.

7Bake for 20 minutes. Flip each tot and brush the tops with the remaining melted coconut oil. Bake another 10 minutes.

8Serve immediately or keep in the fridge for a week. These can also be frozen for 3 months.

Additional Notes

*You could save a little time and use frozen chopped broccoli. Just be sure to allow time to thaw and be extra vigilant in squeezing out excess water.

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