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Love green beans but tired of the same old recipe that you've used for years? Kick it up a notch with these crispy green beans.
Who doesn't love healthy side dishes that actually taste great - from baked sweet potato fries to Parmesan zucchini chips.
But is there a way to kick up the flavor for green beans? It turns, out there is!
I was looking for some side dish recipes on Food Network, but nothing really hit the spot for me. I did see a few recipes with green beans, but who loves plain old green beans? If you nodded your head, more power to you but I've just never been a fan. What I am a fan of is Parmesan green beans, and that's what I'm sharing today.
Yes it does involve a little more work than opening a can, but it's so worth it! I'll admit I sometimes will use some of the leftover breadcrumb mixture and add it to the pan so I get bits of just baked Parmesan. There isn't much better than fried cheese!
We're talking about green beans today however, and the breadcrumb mixture gives a great crunchy texture for these crispy baked green beans.
What makes these Parmesan green beans great is you can use them as a side or even as an appetizer. I love recipes that can be used in multiple ways so I hope you give this a try.
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Ingredient Notes
- Green beans - when it comes to these crispy green beans, only use fresh. Never use canned.
- All-purpose flour - sticks to the green beans for a crispy bake. You can also use whole wheat flour.
- Eggs - important as it helps bind the panko.
- Panko breadcrumbs - where the crunch comes from. You can also use regular breadcrumbs if desired.
- Parmesan cheese - adds a slightly nutty/salty flavor.
Step-by-Step Photos
Mix together the breadcrumbs, cheese, garlic powder, salt and pepper in a bowl and set aside. Add flour to another shallow bowl, while beating the eggs in a third bowl. Then dredge the green beans in the flour.
Dip the green beans in the eggs so they are coated before pressing against the panko mixture. Place on a parchment-lined baking sheet and bake at 425°F for 10-12 minutes, or until golden brown.
FAQs
First you give them a good rinse and scrub off any dirt before patting them dry. Then use a sharp knife to trip off the ends.
The panko breadcrumbs are key to making these green beans crispy, so I would recommend using them to make these Parmesan green beans.
As they are processed into flakes instead of crumbs, they give a light, airy, and delicate texture that helps it crisp as it cooks.
At the end of the day panko is made without crust where regular breadcrumbs are made with it.
You want to bake this just long enough to where the breadcrumbs are crispy and the green bean still have a slight crunch.
Overcooked green beans can be identified by their mushy texture and olive-green color. Overcooking also causes nutrient loss.
Pro Tips/Recipe Notes
- Fresh green beans are needed to make these crispy.
- Make sure the green beans are dry before dipping in flour.
- Use freshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- Use tongs to transfer the green beans through the coating stations if you want clean fingers.
Other Side Dish Recipes
If you’ve tried these crispy green beans or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Crispy Green Beans
Ingredients
- ½ lb fresh green beans, washed and ends trimmed
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup parmesan cheese, shredded
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425°F. Line 2 baking sheets with parchment paper. In shallow bowl, mix together panko breadcrumbs, parmesan cheese, garlic powder, salt and black pepper. Add flour to another shallow bowl. Beat eggs in third shallow bowl.
- Dredge the green beans in flour, then eggs, then panko mixture. Place on baking sheet and bake for 10-12 minutes, or until golden brown. Serve immediately.
Notes
- Fresh green beans are needed to make these crispy.
- Make sure the green beans are dry before dipping in flour.
- Use freshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- Use tongs to transfer the green beans through the coating stations if you want clean fingers.
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