Welcome to Day #4 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Lots of great prizes will be up for grabs so you do not want to miss one single day. Follow #AppetizerWeek on Twitter to keep up to date with all our amazing recipes and giveaways!
For today’s post, I am sharing my recipe for Crispy Baked Green Bean Fries. They provide all the fun and even more flavor than regular fries, but none of the calories and fat! My kids do not care much for green beans in general, but this recipe had them not only enjoying them, but reaching for more. The coating is delicious and, just like French fries, you can’t eat just one!
I have a few notes on this recipe. First, if you like to dip your appetizers, you can serve these with my Chipotle Cheese Dip for even more addictive deliciousness. You have to try it!
Second, these really are best right out of the oven; however, in the unlikely event that you have leftovers, you can reheat them in your oven or toaster oven and they will turn out almost as good as the originals, although maybe not quite as crispy.
Third, if you are making a double or triple batch for a lot of people, you might want to use a large ziplock bag so you can coat a bunch of greens beans at once. Coating them a few at a time would take too long with a large number of greens beans!
These fries make great appetizers, but I also use them as a side dish for dinners. It gets the kids to eat more veggies, woohoo! 🙂
- 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
- 1 pound fresh green beans, washed and trimmed
- Preheat oven to 425 degrees F (218 degrees C).
- Combine the breadcrumbs, ranch mix, garlic powder, onion powder, paprika, salt and pepper in a medium bowl.
- Lightly spray a baking sheet with the olive oil spray.
- Dip the green beans in the egg, then in the breadcrumb mixture to coat.
- Place on the baking sheet in a single layer.
- When all green beans are coated, spray them lightly with the olive oil spray and place the baking sheet in the oven.
- Bake for 10 minutes, then flip them and bake for another 2-5 minutes until crispy. If needed, turn on the broiler for a minute or two to get them really crispy (just be careful not to burn them!).
Visit all the other Appetizer Week blogs for more amazing recipes:
- Bacon Jalapeno Poppers by Cravings of a Lunatic
- Cheesy Goodness Melts by Kiss My Smoke
- Turkey Meatballs with Blackberry Sauce by Frugal Antics of a Harried Homemaker
- BBQ Flavored Popcorn by Hezzi-D’s Books and Cooks
- Loaded Sweet Potato Waffle Fries by Food Done Light
- Caramelized Onion Dip by Cooking in Stilettos
- Bacon Wrapped Smokies with Brown Sugar by What’s Cooking, Love?
- Almond Crusted Baked Eggplant by Je suis alimentageuse
- Chicken Mozzarella Potstickers by Makobi Scribe
- Crab Rangoon Dip by Rants From My Crazy Kitchen
- Mini Chicken Tacos by Clarks Condensed
- Cured Ham & Olive Tortilla Pinwheels by From Gate to Plate
- Mustard and Gruyere Batons by Karen’s Kitchen Stories
- Spiced Nuts by My Catholic Kitchen
- Crispy Cheese Twists by Life Off the Clock
- Baked Sriracha Bites by Organized Island
- Mini Pita Pizzas by Home Cooking Memories
- Slow Cooker Salsa Pulled Chicken Sliders by Cupcakes & Kale Chips
- Green Hummus by Mom’s Test Kitchen
- Baked Mozzarella Sticks by Try Anything Once Culinary
- Low Sodium Cauliflower-Potato Bites by Cookerati
- Pickled Pepper and Pepperoni Puff Pastry Pizza/Pinwheels by Farm Fresh Feasts
- Sriracha Chicken Pockets by Lemons for Lulu
- Candied Bacon by That Skinny Chick Can Bake
- Baby Asparagus Wrapped in Prosciutto by Food Lust People Love
- Crispy Baked Green Bean Fries by Dizzy Busy and Hungry
Our sponsor today is Savorx. They are providing a Spiceologist Block. Knife block meets spice rack in this beautiful European Beech block filled with 22 glass vials of fresh spices. Beautify your kitchen in one easy step! Not only is it gorgeous it will help you be creative in the kitchen by keeping your most used spices close at hand. You can follow Savorx on Facebook.
***Disclaimer: This giveaway is being provided by SavorX. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***
Enjoy and good luck!