Crispy Baked Parmesan Green Bean Fries
Green bean fries are a delicious way to get your veggies. They're crispy on the outside, tender on the inside, and full of flavor.
Green bean fries are a delicious way to get your veggies. They're crispy on the outside, tender on the inside, and full of flavor.
- Carbohydrate 9.91343673624777 g
- Cholesterol 1.83333333566935 mg
- Fat 0.761198163452805 g
- Fiber 4.56751195625546 g
- Protein 3.29705074631428 g
- Saturated Fat 0.3963224218206 g
- Serving Size 1 1 Serving (135g)
- Sodium 185.294366508588 mg
- Sugar 5.34592477999231 g
- Trans Fat 0.0775726657200803 g
- Calories 52 calories
Step-by-step
- Preheat oven to 425(F) degrees. Line a baking sheet with foil, and spray with non-stick cooking spray.
- If using frozen green beans, pop the bag of green beans in the microwave for 3-4 minutes, or until just de-thawed (or you could leave them out at room temperature for a few hours). If using fresh green beans, wash and snip off the ends.
- Place green beans on prepared baking pan, making sure they are evenly spread out, and none are laying on top of each other, (this will ensure even crispiness!) Sprinkle seasonings and parmesan cheese evenly over green beans.
- Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy! (To make them extra crispy, I like to broil them for an extra 1-2 minutes before pulling them out of the oven). Enjoy immediately with low sugar ketchup or dipping sauce of choice.
Can fresh green beans achieve the same crisp exterior as frozen varieties when subjected to high heat? Water content dictates the outcome. Fresh pods require meticulous drying after washing, otherwise surface moisture turns to steam and softens the coating before the cheese can brown. Frozen pods demand a preliminary thaw to prevent pooling liquid on the baking sheet. Spacing matters entirely. Arrange the vegetables in a single layer with zero overlap on the foil-lined pan. Crowding traps steam and produces limp results instead of rigid textures. Baking at 425 degrees Fahrenheit provides the thermal shock necessary to render the finely grated cheese crisp within ten to fifteen minutes. Parmesan relies on low moisture content to melt and then solidify into a lacy crust; coarser shreds will clump rather than coat evenly. Concluding the cook cycle with a one-to-two-minute broil pushes the cheese past golden brown into deeply savory territory. Leftovers lose their structural integrity quickly, becoming soggy in storage, so plan to consume the batch immediately upon extraction from the oven.
