13 Scrumptious Green Bean Chip Recipes

(Last Updated On: August 3, 2018)

Have you seen the price of green bean chips at the store? Crazy! But then the price of ordinary potato chips is sky high too, given the price of potatoes. With a little know how you can make all the green bean chips you can eat for next to nothing.

I’ve put a selection of recipes together for you and after those have whetted your appetite, I’ll tell you how to grow (so easy) these delicious veggies for yourself. Because even the freshest beans at the market pale in comparison to the amazing flavor of beans plucked fresh from their stalks.

Green beans, also called string beans or haricot vert, are a tasty and nutritious vegetable, with plenty of vitamins and minerals.

These include:

Vitamin A, vitamin c, vitamin K, vitamin B6 , Thiamin, Riboflavin, Niacin, Calcium, Iron, Magnesium, Phosphorus, Potassium and Copper.

Fresh green beans are full of healthy fiber and a one cup serving also provides 5% of your daily protein.

The beans also contain plenty of antioxidants and folate. Folate is the natural form of the common synthetic folic acid. There are some concerns about folic acid just beginning to come to light so it’s a good idea to get as much natural folate in your diet as you can.

Baking or dehydrating green beans at low temperatures brings out their natural sweetness and also makes them irresistibly crunchy.

You can prepare the green beans with nothing other than salt and a light misting of oil for a healthy low calorie snack or you can add some extra ingredients and tasty dips for an even more delicious (but more calorific) snack.

1. Salted Green Bean Chips

INGREDIENTS

  • 5 pounds fresh green beans
  • ⅓ cup oil
  • 4 teaspoons Himalayan pink salt
  • ¼ cup nutritional yeast or 1 teaspoon each garlic powder and onion powder

DIRECTIONS

  1. Blanch beans in boiling water for 2 minutes, then drain and pat dry.
  2. Place green beans in a large bowl and pour the oil over the beans.
  3. Sprinkle seasonings on top of the oiled beans and stir well.
  4. Place on dehydrator racks and dry until crisp. This will take approximately 10 – 12 hours at 125 degrees, or 8 hours at 135 degrees. As dehydrator times vary across models, you may need to adjust these times.
  5. Alternatively bake in a low oven.
  6. Store in an airtight container.

2. Salted and Herbed Green Bean Chips

INGREDIENTS

  • 16 oz green beans, trimmed
  • 1 tablespoon olive oil
  • 1-2 teaspoons Vignalta Salt – this is a salt that is prepared with fresh herbs.

DIRECTIONS

  1. Preheat your oven to 395 F.
  2. Trim the beans and place them in a large microwave safe bowl. Cook on high for 2 – 3 minutes for a quick way to blanch the beans or blanch in boiling water.
  3. Line a baking sheet with parchment paper and then place a wire drying rack on top of it. The smaller the spaces between the wires the better.
  4. Pour the olive oil over the beans and stir well to ensure the beans receive an even coating.
  5. Sprinkle a little of the salt in, then stir again. Repeat until all of the salt has been added.
  6. Then place the beans onto the rack in a single layer, make sure to leave a little space between them; they won’t get as crispy if they’re touching.
  7. Place the baking sheet in the oven and bake for about 35 minutes. After 20 minutes you can check them to see how they are doing, then recheck every five minutes to make sure that you get exactly the right amount of crunch.

3. Cheesy Garlic Green Bean Chips

INGREDIENTS

  • 1 (14 oz) bag of frozen whole green beans (or about 4 cups of fresh beans)
  • ¼  cup parmesan cheese, grated
  • ½  teaspoons garlic powder
  • ¼  teaspoons salt (or to taste)
  • ⅛  teaspoons pepper (or to taste)

DIRECTIONS

  1. Preheat oven to 425 degrees. Line a baking sheet with foil or baking parchment, then coat with a light layer of non-stick cooking spray.
  2. If you are working with frozen green beans, defrost the beans in the microwave for 3-4 minutes, or take them out of the freezer several hours before you want to use them.
  3. If using fresh green beans, wash and trim off the ends.
  4. Place green beans in a single layer on the prepared baking sheet. For even crispness make sure that they are evenly spread out, and none are touching.
  5. Sprinkle salt, pepper, garlic and parmesan cheese evenly over the beans.
  6. Place the tray of beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crisp.

4. Baked Green Bean Chips

Baked Green Bean Chips

INGREDIENTS

  • 1 cup Panko Japanese-style breadcrumbs
  • ½  cup grated parmesan cheese
  • Pinch of cayenne pepper
  • Himalayan pink salt and freshly ground black pepper, to taste
  • 1 ½  pounds green beans, trimmed
  • ½  cup all-purpose or whole wheat flour
  • 2 large eggs, beaten

DIRECTIONS

  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with parchment and lightly oil with nonstick cooking spray.
  3. In a large bowl mix the breadcrumbs with the parmesan and cayenne pepper. Add salt and pepper, to taste, then set aside.
  4. Put the flour in another bowl.
  5. Dredge the green beans in the flour then dip into the beaten eggs, finally roll in the breadcrumb mixture to coat.
  6. Place coated green beans in a single layer onto the prepared baking sheet. Place into preheated oven and bake for 10-12 minutes, or until golden brown and crunchy.
  7. Serve immediately.

5. Spicy Ranch Style Green Bean Chips

INGREDIENTS

  • 1 pound fresh green beans, washed and trimmed
  • ¾ cup breadcrumbs
  • 1 tablespoon ranch dressing mix
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • olive oil spray
  • 2 eggs, beaten

DIRECTIONS

  1. Preheat oven to 425 degrees F
  2. Place the breadcrumbs, ranch mix powder, garlic powder, onion powder, paprika, salt and pepper in a medium bowl.
  3. Lightly spray a parchment lined baking sheet with the olive oil spray.
  4. Dip the green beans in the egg, then dredge through the breadcrumb mixture to coat.
  5. Place the beans on the baking sheet in a single layer making sure there is a little space between them.
  6. When all of the green beans are coated, mist them lightly with the olive oil spray and place the baking sheet in the oven.
  7. Bake for 10 minutes, then turn the beans over and bake for another 5 minutes until crispy.

6. BBQ Green Bean Chips

INGREDIENTS

  • 16 ounces organic green beans (frozen or fresh)
  • 1 tablespoon organic extra virgin olive oil
  • 2-3 teaspoons of BBQ spice mix

For the spice mix:

  • 2 tablespoons smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon coriander
  • 1 teaspoon evaporated cane sugar
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • ½ teaspoon curry powder
  • ½ teaspoon dry mustard
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon cayenne pepper

DIRECTIONS

  1. Preheat oven to 395 degrees F.
  2. Line a baking sheet with parchment paper and place a wire cooling rack on top.
  3. If using fresh beans wash and trim green beans, then blanch them in boiling water for 2 minutes. Drain the beans then lay on clean dish towels to dry.
  4. If using frozen beans, take them out of the freezer ahead of time, or defrost in the microwave for a few minutes.
  5. Mix all the spices together in a bowl.
  6. Place the dry green beans into a large bowl and add the olive oil. Toss the green beans to coat them well.
  7. Add one teaspoon of the spice mix and toss the beans to coat. Add the 2nd teaspoon of spice mix and toss again, and finally add the 3rd teaspoon and toss to ensure that all of the beans are generously covered with the spice mix.
  8. Spread the beans out in a single layer on the wire rack, making sure that they don’t touch.
  9. Bake at 395 degrees for 35 minutes. After 20 minutes, check on the beans and remove any smaller ones that are already crispy. Check every 5 minutes until done.
  10. Remove the beans from the oven and enjoy them warm, or allow them to cool and store in an airtight container.

7. Fennel And Chilli Green Bean Chips

INGREDIENTS

  • 1 pound fresh green beans, washed and trimmed
  • 1 tablespoon olive oil + olive oil spray
  • 1 teaspoon sea salt
    ½ teaspoon fennel seeds
    2 dried red chilies

DIRECTIONS

  1. Preheat oven to 395 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Prepare the green beans by trimming off the ends, then rinse and pat dry.
  4. Place the beans in a large bowl and toss with the olive oil.
  5. In a mortar or coffee grinder, finely crush the salt, fennel seeds and chilli.
  6. Sprinkle the seasoning mix over the green beans a little at a time, tossing after each addition to ensure all of the beans get covered.
  7. Spray the baking sheet with oil, then spread a single layer of beans on sheet, making sure that none are touching.
  8. Bake in the oven 35 minutes, checking after 20 minutes and each 5 minutes after that to get the crispiness just right.

8. Ranch Green Bean Chips

INGREDIENTS

  • 1 pound fresh green beans, washed and trimmed
  • 1 tablespoon olive oil
  • 2 teaspoons ranch seasoning mix

DIRECTIONS

  1. Preheat the oven to 450°F.
  2. Line a baking sheet with parchment paper.
  3. Pat the green beans dry with a paper towel, then place them in a large mixing bowl.
  4. Drizzle the oil over the beans and toss to coat evenly.
  5. Sprinkle with ranch seasoning, then toss thoroughly making sure that all of the beans are well coated with the seasoning.
  6. Place the green beans on the baking sheet and cook in the preheated oven for ten minutes. Then turn the green beans over and cook for another 10 minutes.

9. Crispy Roasted Green Beans with Spicy Lime Mayonnaise

INGREDIENTS

  • 1 pound green beans, washed and ends trimmed
  • 1 ½  tablespoons extra-virgin olive oil
  • ½  teaspoon Himalayan pink salt
  • ¼  teaspoon freshly ground black pepper
  • ¼  teaspoon onion powder
  • ¼  teaspoon garlic powder

Spicy Lime Mayonnaise:

  • ¼  cup light mayonnaise
  • 2-3 teaspoons Sriracha sauce
  • Juice of ½  lime
  • salt to taste

DIRECTIONS

  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with foil.
  3. In a large bowl, toss the beans, oil, and spices until the beans are evenly coated.
  4. Spread them evenly over the baking sheet and bake in the oven for 20-25 minutes until crispy.
  5. While the beans are cooking, prepare the spicy mayonnaise, by blending the mayonnaise with the lime juice, salt and the Sriracha sauce.
  6. Add one teaspoon of  Sriracha sauce at a time to make sure that you don’t get a dip that is too spicy.
  7. Serve the beans immediately with the spicy dip.

10. Green Bean Chips With Hot And Spicy Dip

INGREDIENTS

  • 1 (14 oz) bag of frozen whole green beans (or about 4 cups of fresh beans)
  • ¼  cup parmesan cheese, grated
  • ½  teaspoons garlic powder
  • ¼  teaspoons salt (or to taste)
  • ⅛  teaspoons pepper (or to taste)

For the Dip

  • ½  cup ranch dressing
  • ½  cup peeled, seeded, chopped cucumber
  • 1 tablespoon horseradish, drained
  • 1 tablespoon milk
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons wasabi powder (found in the spice aisle or with the Asian foods)
  • Pinch of cayenne pepper
  • Himalayan salt

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with baking parchment and mist with non-stick cooking spray.
  3. Defrost frozen beans in the microwave for 3-4 minutes, or take them out of the freezer several hours before you want to use them.
  4. If using fresh green beans, wash and trim off the ends.
  5. Spread green beans evenly in a single layer on the prepared baking sheet with a little space between the beans to ensure they will crisp up properly.
  6. Sprinkle salt, pepper, garlic and parmesan cheese evenly over the beans.
  7. Place in a pre-heated oven and bake for 10-15 minutes, or until golden brown and crisp.

For the dip:

  1. Put all of the cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt into a blender and whiz until smooth.
  2. Cover and refrigerate until ready to serve.

 

11. Green Bean Chips With Creamy Dipping Sauce

INGREDIENTS

  • 1 pound fresh green beans, rinsed and trimmed
  • ¼  cup parmesan cheese
  • 1 tablespoon olive oil

For the dip:

  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ½  teaspoon garlic powder
  • salt and pepper, to taste

DIRECTIONS

  1. Preheat the oven to 400 degrees.
  2. Line a baking sheet with parchment paper
  3. In a large bowl toss the green beans with the oil.
  4. Add the parmesan cheese and toss well to evenly coat.
  5. Spread the beans in a single layer over the baking sheet and bake for 20 minutes, turning halfway through.
  6. Cook longer if needed, to reach your perfect level of crispiness.
  7. While the green bean chips are cooking, combine the mayonnaise, mustard, and garlic powder in a small bowl. Set aside until ready to serve.
  8. Season the green beans with salt and pepper and serve with the dipping sauce.

12. Curried Green Bean Chips

Curried Green Bean Chips

INGREDIENTS

  • 1 pound fresh green beans, washed and trimmed
  • 1 tablespoon olive oil
  • ¾  teaspoon curry powder
  • ½  teaspoon salt
  • ⅛  teaspoon black pepper
  • ⅛  teaspoon cayenne

DIRECTIONS

  1. Preheat the oven to 450 degrees F.
  2. Line a baking sheet with parchment paper and coat lightly with oil or cooking spray.
  3. Pat the green beans dry, then place them in a large mixing bowl.
  4. Add the oil to the beans and toss to coat evenly.
  5. Sprinkle with the curry powder, salt, pepper and cayenne, then toss thoroughly making sure that all of the beans are well coated with the spices.
  6. Place the green beans on the baking sheet and cook in preheated oven for ten minutes. Then turn the green beans over and cook for another 10 minutes.

13. Szechuan Pepper Green Bean Chips

INGREDIENTS

  • 1 pound fresh green beans, washed and trimmed
  • 1 tablespoon olive oil
  • 2 teaspoon freshly ground szechuan pepper
  • ½ teaspoon cayenne

DIRECTIONS

  1. Preheat the oven to 450 degrees F.
  2. Line a baking sheet with parchment paper and coat lightly with oil or cooking spray.
  3. Pat the green beans dry, then place them in a large mixing bowl.
  4. Add the oil to the beans and toss to coat evenly.
  5. Sprinkle with the szechuan pepper and cayenne, then toss thoroughly making sure that all of the beans are well coated with the spices.
  6. Place the green beans on the baking sheet and cook in preheated oven for ten minutes. Then turn the green beans over and cook for another 10 minutes.

Okay that the recipe suggestions finished. Let’s see how easy this vegetable is to grow.

The benefits of growing your own beans are that you get bucket loads of free vegetables, when you pick from your garden you’re getting the freshest vegetables on earth, you can make sure that your beans never get touched by a pesticide or herbicide, and you can choose the variety.

Not all green beans are green, so if you get the right seeds you can grow purple beans, yellow beans, red beans, or cream and pink cranberry/borlotti beans. They’ve all got flavor differences and the bright colors make a great change from green!

You have two choices when it comes to green beans, you can grow pole beans or bush beans.

Pole beans produce more beans but you have to give them something to climb, like trellis, strings or bamboo canes. Bush beans don’t need support but the yield from each plant will be smaller.

Birds love to dig up bean seed. Seriously, they’ll be watching as you plant and then they’ll swoop down and steal themselves a snack. When I first started gardening I learned that lesson the hard way, and lost row after row of carefully planted seeds to birds and mice.

Now I start all of my seeds for every vegetable that I grow, in small pots in my house and in my greenhouse. It’s more effort but you get a guaranteed plant and don’t lose growing time. You’ll see gardening guides telling you not to start beans indoors because they don’t like to be transplanted, but I’ve been growing mine this way for years and have never had any problems. I plant out 400 borlotti beans every year to use as dried beans for example, and they all thrive.

Bean seeds are inexpensive and they last for a few years, so one packet of seeds, costing less than $5 will give you enough seeds for 3 or 4 years.

Don’t try to grow beans in cool weather, they’re a warm season crop.

Take a small pot (or make a pot out of newspaper) and fill it with seed compost. Lightly water your filled pots and let them drain for an hour or so. You don’t want to plant into soil that is too wet because your seeds will just rot.

When the compost is nicely damp, push your finger in to make a hole and pop one or two seeds into the hole about 1 inch deep. Two seeds is a good idea if you aren’t sure of the germination rate of your seeds. I’ve had seeds from some suppliers that have has less than 50% germination, while others have been closer to 90%. I save my own seed these days and always get germination, so I only use one seed per pot.

Cover the seed back over with compost and firm down gently. Cover loosely with plastic wrap (to prevent rapid moisture loss) and place the pots somewhere warm to germinate. As soon as the bean sprouts appear (which only takes a few days), move the pots to a bright windowsill.

Prepare your site in the garden by digging in some compost to the soil, or by filling your planting containers with good quality potting soil.

Wait a couple of days then transfer your beans out to their growing site (early morning, or evening is best, to prevent shock from the hot sun while they settle in). If you’re planting bush beans just pop the plant into the ground and water well. For pole beans, Set the supports in place before you plant the beans.

Keep the area around your beans weed free (mulch is a good idea and saves a lot of time) and keep the plants watered – mulch will also help with water retention in your soil so you won’t need to water as often.

Depending on your bean variety your beans will be ready to pick in 60 to 90 days. Pick the beans every day to keep the plants producing more.

If you plant a few beans every two weeks you will have a fresh supply all the way through the summer and into fall, and all for the price a packet of seeds. Twenty green bean plants spaced 4 – 6 inches apart will give you more than enough fresh beans for your family.

Leave a few pods to fully mature and dry on your pants and then you will have your own seed to replant next time.

Written by Irina Radosevic MD
Irina graduated from the University of Belgrade, School of Medicine as a Doctor of Medicine (MD) and spent over 3 years working in the Clinical Hospital Center Zvezdara, in the Department of Emergency Medicine. She also undertook a postgraduate in Cardiology from the same University and had previously worked for over a year as a Physician and Nutritionist Dietitian for the Fitness club Green Zone. She eventually left her chaotic but fulfilling job in the ER to pursue her passion of writing, travelling and mountain climbing which has included writing a first aid course for the alpine club of Belgrade. Irina currently works as a VA for PintMedia focusing on medical and travel writing. Feel free to connect with Irina on LinkedIn and FaceBook. Her CV can be seen here.