These Egg Free Crispy Baked Green Bean Fries are made with aquafaba instead of eggs!
How can it already be Thursday again? I feel like this week has gone by so quickly, and that is never a bad thing! So, this week I joined weight watchers. I’ve been struggling to lose the last of my baby weight for a while now (my son is almost 19 months) and I felt like it was finally time to do something drastic haha.
I’ve done it in the past and it was really helpful, so I’m hoping it will be this time too. I was surprised to see that the program has changed a bit since I did it last and now there are a ton of zero point foods.
Foods like beans, tofu and eggs are all zero points, which make it great for vegetarians like myself! I’m a little worried I won’t lose as much weight because I can eat a lot of beans and tofu but hopefully it all evens itself out! I’ll keep you all updated 🙂
Now, onto these Egg Free Crispy Baked Green Bean Fries! They’re so good! Aquafaba seems to be really popular these days but this is the first time I’ve ever used it. If you’re not familiar, aquafaba is the liquid from a chickpea can. You can whip it up until it gets thick and white, similar to a merengue and use it in tons of recipes in place of eggs.
I used it to coat these Crispy Baked Green Bean fries and it worked perfectly! These are easy to make and so delicious to eat! They’re great for a snack or side dish 🙂Print
These crispy baked green bean fries are made with whipped aquafaba instead of eggs and are so good!
- 1 cup panko, gluten free or regular
- 1 (15 ounce) can chickpeas (you will need the liquid and 1 cup of the chickpeas)
- 20 large green beans
- Smoked paprika
- Garlic powder
- Cooking spray, optional
Lemon Chickpea Dipping Sauce:
- 1 cup chickpeas
- Juice of 1 large lemon
- 1/2 cup water
- 1 small clove garlic, optional
- Pinch salt
- Pre-heat the oven to 400 degrees F. Line a large baking sheet with a non-stick mat or parchment paper.
- Wash green beans and cut the stems off.
- Place panko in a large shallow bowl or on a plate. Season with garlic powder, smoked paprika and salt (about 1/4 teaspoon each) and mix until combined.
- Drain the chickpeas and pour the chickpea liquid (aquafaba) into a large bowl. Beat with an electric mixer on high until white and fluffy, 3-5 minutes. It’s ok if part of it is still liquidy at the bottom, you just need most of it to be white and fluffy.
- Dip a green bean into the aquafaba, transfer it to the panko and gently coat it. Place green bean on the baking sheet and repeat until finished. I find it best to handle the green beans by the ends so you don’t mess up the panko coating.
- If desired, spray the tops of the green beans with cooking spray. Bake green beans until crispy and starting to brown, about 10 minutes. Let green beans cook for about 5 minutes before eating.
- Make the dip while green beans are baking. Add all dip ingredients to a blender and blend until smooth. I like to garnish my dip with a little smoked paprika and fresh herbs.
Recipe makes 20 green bean fries, feel free to double if you like!
This recipe has a total of 6 Smart Points, that could differ depending on which type of panko you use.