When you’re in the mood for a healthy, light, tasty, and super crunchy snack, give these beans a try! You can make them vegan or use Parmesan. I used nutritional yeast. They are perfect as a nibbling snack and you can even use them to top your salads for a gluten free alternative to croutons.
Crispy Beans
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
When you’re in the mood for a healthy, light, tasty, and super crunchy snack, give these beans a try! You can make them vegan or use Parmesan. I used nutritional yeast. They are perfect as a nibbling snack and you can even use them to top your salads for a gluten free alternative to croutons.
Ingredients
- 1 jar of rinsed and drained white beans (I used cannellini)
- 1 tbsp of olive oil
- 1 tsp of garlic powder
- 1 tsp piment d’espelette
- 1 tsp paprika
- 1/4 tsp of salt
- 1 tbsp of cornstarch
- 1 tbsp Parmesan (or nutritional yeast for a vegan version)
- 1 tsp dried rosemary or thyme
Method
- 1)
In a large bowl, place all the ingredients and mix well.
- 2)
Transfer to a baking tray lined with non stick baking paper. Spread out as much as possible in a single layer.
- 3)
Some clumps are ok.
- 4)
Bake at 170C with fan for 20-30min until crispy and lightly golden. Keep shaking every 10min to avoid burning them.
- 5)
Enjoy once cooled. Keep in an airtight container and you can rebake them if they loose their crunch.
Notes
Adapted from recipe by @belqisvl