Prep the broccoli: Wash and thoroughly dry the broccoli. Cut it into small, thin florets. Slice any thicker stems into thin coins. The thinner the pieces, the crispier the chips.

Preheat the air fryer: Set it to 375°F (190°C). Preheating helps the chips crisp faster and more evenly.

Toss with oil: In a large bowl, add the broccoli and drizzle with 1–1.5 tablespoons of olive oil. Toss until everything is lightly coated but not drenched.

Season well: Add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/4–1/2 teaspoon salt, and a few grinds of black pepper. Toss again. If using, add a pinch of red pepper flakes.

Arrange in the basket: Place the broccoli in the air fryer basket in a single layer. A little overlap is okay, but don’t crowd. Work in batches if needed.

Cook and shake: Air fry for 5 minutes. Shake the basket or use tongs to toss. Cook another 3–5 minutes until the edges are browned and crisp, and the stems are just tender.

Finish with flavor: While hot, sprinkle 2–3 tablespoons of finely grated Parmesan and a little lemon zest. Toss gently. Taste and adjust salt.

Serve with a squeeze: Add a small squeeze of lemon juice right before serving for brightness. Don’t overdo it or the chips will soften.