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Boil 1.5-2 lbs of broccoli florets in salted water for 6-6.5 minutes (or 1 minute less for smaller florets)
Immediately transfer broccoli to an ice bath to stop cooking, then pat dry with a paper towel
Line a baking sheet with parchment paper and add a thin layer of finely shredded Parmesan or pecorino cheese
Place broccoli on top and gently smash each one using the bottom of a cup or jar
Mix 5 tbsp avocado oil, ½ tsp oregano, 1 tsp Chile lime seasoning, and 1 tsp smoked paprika in a small bowl
Brush the oil mixture over the smashed broccoli
Roast at 425°F for 25-30 minutes, adjusting based on crispiness preference
For creamy sriracha sauce: mix ⅓ cup mayo, 2 tbsp sriracha, juice of 1 lime, ¼ tsp garlic powder, salt, and optional ½ tsp honey
Serve broccoli chips as is or with your favorite sauce