Last night there was a debate at our house.
And I know you’re thinking that sarcastically. And I am totally laughing too…every day there’s some sort of debate, appropriate or not, going on in our house. We just like to keep the mind fresh, you know? Either that or we’re both too stubborn to let the other person win.
I’ll let you decide for yourself which one it is.
Anyway, the debate was over these delicious baked green bean fries. I said they’re fries. Nate said they’re not because they’re not fried. I said they’re healthier fries. He said they’re still not fries.
I get his side, really I do. But I will also point out that if I bake potato fries there’s never this much push-back on calling them fries, and that my friends is where the debate comes in. Does that mean that anything that is oven-fried is actually not fried? Because by Nate’s standards that would be the case, although it’s not correct. By process of this being my blog, I win.
Perfect as a side for just about any dinner or a fabulous after-school of after-work snack, these green bean fries allow you to sneak veggies into the meal in a fun way. Play around with dipping sauces for an even yummier experience!
- 1 pound fresh green beans, rinsed and with ends trimmed
- 3 eggs, whisked together
- 1/2 cup plain breadcrumbs
- 1 tsp salt
- 1/2 tsp pepper
- optional spices: chili powder, garlic powder, onion powder, cayenne pepper, Italian seasoning, Greek seasoning, or your favorite spice!
Preheat oven to 400. Line a baking sheet with parchment paper or spray with nonstick spray. Add the breadcrumbs to a large ziploc bag, along with the salt and pepper and spices. Dump the green beans into the egg mixture and, using your hands (it’s a dirty job!) coat all of the beans with the egg. Next add the coated beans to the ziploc bag, seal, and shake to coat with the breadcrumbs. If needed add more breadcrumbs. Turn out the contents of the bag onto the baking sheet and spread the beans evenly. Bake at 400 for 10 minutes, then gently turn the fries to evenly bake. Bake another 10-15 minutes until breadcrumbs are browned and crisp. Serve straight from the baking sheet with whatever sauces you like to dip in! We love ranch and ketchup, not together, but salsa or even guacamole would be good too!
**Note: after baking let the beans cool a bit before piling on top of one another. This will keep them crisp and insure the breading stays on them!**