Green Bean Fries
Golden and crispy on the outside, tender on the inside, these green bean fries are a flavorful, healthier alternative to traditional fries. Easy to make and packed with fiber, protein, and good fats, they’re perfect as a side dish, snack, or appetizer for any occasion.
Equipment
- 1 sheet pan
- Cooking spray
- 3 medium mixing bowls
- Whisk
- Measuring cups and spoons
Ingredients
- 1 pound fresh green beans trimmed
- ½ cup all-purpose flour
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 1 ¼ cups Italian-style breadcrumbs
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ⅓ cup grated Parmesan cheese
- 3 tablespoons olive oil
- Cooking spray as needed
- 1 tablespoon chopped parsley optional
Instructions
- Preheat and Prepare Your Baking Sheet: Begin by setting your oven to 425°F (220°C) so it can reach the perfect temperature while you prepare the green beans. Line a large baking sheet with aluminum foil or parchment paper and lightly coat it with cooking spray. This prevents the fries from sticking and ensures they crisp evenly while baking. Set the pan aside within easy reach.
- Prepare the Flour Coating: In a medium-sized mixing bowl, combine 1/2 cup of all-purpose flour with 1 1/4 teaspoons of salt and 1/2 teaspoon of black pepper. Stir the ingredients thoroughly so the salt and pepper are evenly distributed throughout the flour. This seasoned flour will help the egg wash stick to the green beans, giving them a uniform coating for maximum crunch.
- Prepare the Egg Wash: In a separate medium bowl, crack 2 large eggs and add 2 tablespoons of milk. Whisk the mixture together until fully blended, creating a smooth, uniform egg wash. This will act as the “glue” that holds the breadcrumb coating in place, giving the fries their golden, crispy exterior.
- Prepare the Breadcrumb Mixture: In another medium bowl, combine 1 1/4 cups of Italian-style breadcrumbs with 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon smoked paprika, and 1/3 cup of freshly grated Parmesan cheese. Add 3 tablespoons of olive oil and stir thoroughly until all ingredients are evenly mixed. The olive oil helps the breadcrumbs brown beautifully in the oven, while the spices and Parmesan infuse every bite with flavor.
- Coat the Green Beans: Take a few green beans at a time and gently roll them in the seasoned flour mixture until fully coated. Shake off any excess flour. This first layer ensures that the egg wash adheres properly, forming the base for the crispy breadcrumb layer.
- Coat the Green Beans: Next, dip each floured green bean into the egg wash, making sure it is completely covered. Let any extra egg drip off gently. This step is crucial, as it creates a sticky layer that helps the breadcrumb mixture adhere evenly to each bean, ensuring every bite is perfectly crispy.
- Coat the Green Beans: Now, roll each egg-coated green bean in the breadcrumb mixture, pressing lightly to make sure the crumbs stick well. Place the fully coated green beans in a single layer on your prepared baking sheet. Make sure they are spaced slightly apart so they bake evenly and don’t steam against each other, which would reduce crispiness. Repeat this dredging process until all green beans are coated.
- Bake the Green Bean Fries: Carefully place the baking sheet in the preheated oven and bake for 10 to 12 minutes. Keep an eye on them as they bake; the coating should turn golden brown, and the green beans should become tender but still maintain a slight crunch. Baking at a high temperature ensures the outside becomes crisp without overcooking the interior.
- Garnish and Serve: Once baked, remove the green bean fries from the oven and let them cool for a minute or two. Sprinkle with 1 tablespoon of freshly chopped parsley if desired for added color and a fresh flavor boost. Serve immediately while warm and crunchy, accompanied by your favorite dipping sauce such as ranch or a light yogurt dip.
- Storage Tips (Optional): If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven for 5–7 minutes to restore crispiness. Avoid microwaving as it will make the coating soggy.
Notes
- Use fresh, firm green beans for the best texture; avoid overripe or soft beans.
- Pat green beans dry before dredging to help the coating stick better.
- For extra crunch, lightly toast the breadcrumbs in a skillet before coating.
- Adjust spices in the breadcrumb mixture to your taste, such as adding cayenne for heat.
- Make this recipe ahead of time by prepping the coated green beans and refrigerating for up to an hour before baking.
- For a gluten-free option, use almond flour or gluten-free breadcrumbs instead of regular flour and breadcrumbs.
- Serve immediately for optimal crispiness, as the coating can soften if left to sit.
