Crispy Baked Parmesan Green Bean Fries

Here's the Dish

I have been making these green bean fries for as long as I can remember. I absolutely LOVE eating my veggies this way…But green beans are one of my favorites, because they truly taste just like a french fry! I always sprinkle them with a little extra sea salt when they come out of the oven, and enjoy them warm with low sugar ketchup! I can almost gaurantee that you can get even the pickiest of eaters to not only eat but to love their veggies! 

Method

The estimated total time to make this recipe is 15-20 minutes.

1

Preheat oven to 425 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray.

2

If using frozen green beans, pop the bag of green beans in the microwave for 3-4 minutes, or until just de-thawed (or you could leave them out at room temperature for a few hours). If using fresh green beans, wash and snip off the ends. 

3

Place green beans on prepared baking pan, making sure they are evenly spread out, and none are laying on top of each other, (this will ensure even crispiness!) Sprinkle seasonings and parmesan cheese evenly over green beans. 

4

Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy! (To make them extra crispy, I like to broil them for an extra 1-2 minutes before pulling them out of the oven). Enjoy immediately with low sugar ketchup or dipping sauce of choice. 

Ingredients

1 (14 oz)Bag of frozen whole green beans (or about 4 cups fresh)
1/4 cup Parmesan cheese, grated
1/2 tspGarlic powder
1/4 tspSalt (or to taste)
1/8 tspPepper (or to taste)

Katie's Tip!

This is a great recipe to get kids to not only 'eat', but 'love' their veggies!

Nutrition Breakdown

4 Servings
58 Calories per Serving
1.4 g Fat
8 g Carbohydrate
1 g Fiber
0 g Sugar
4 g Protein
2 WWP+*

*Weight Watchers Points per serving

72 Comments

kara said:

Wouldn’t de-thawing = freezing. :) I think just plain old thaw is the word you want.

September 11th, 2012 — 10:30am  |  Reply

Karen said:

Either that or defrost! :)

September 11th, 2012 — 2:29pm  | 

kara said:

Nooo. :) You defrost a freezer. You thaw food.

September 11th, 2012 — 2:32pm  | 

Echo said:

If defrosting is what you do to a freezer, then why do microwaves have a defrost setting?

September 22nd, 2012 — 4:14pm  | 

Cindy said:

It amazes me, time and time again, this person was kind enough to share this recipe which , by the way sounds awesome and I thank you for this. But, why are people criticizing about thaw and dethawing. You get the idea, right????? If you don’t have anything nice to say, don’t say anything at all….

October 12th, 2012 — 1:15pm  | 

KelleyKeller said:

I agree with Cindy! Wow, how rude!!!

October 15th, 2012 — 6:22pm  | 

Leisa said:

Just get over it and cook the beans !!!!!! You all know what she means!!!!

October 16th, 2012 — 2:44am  | 

Angela said:

I think it is ridiculous that some people are so full if themselves as to find a need to critique grammar on a recipe board. We all, presumably, came on looking for a recipe – not an English lesson. So, if there isn’t anything to say about the dish … GET A LIFE!! By the way, thanks for the recipe.

June 28th, 2013 — 8:33am  | 

Donna said:

What Cindy said…
This recipe is delicious! Thanks for sharing. I knew exactly what you meant.

July 30th, 2013 — 8:46pm  | 

Cerissa said:

Interesting! I bet my boys would love to eat green beans this way (and we have a ton in the garden that need to be eaten!). How do the spices and cheese stick to them? You don’t need to spray them with oil first?

September 11th, 2012 — 11:18am  |  Reply

chera said:

I was wondering the same thing….

September 11th, 2012 — 5:33pm  | 

Carolyn said:

I used fresh, put on a cookie sheet with parchment paper put seasoning on and they were great! I will try frozen ones next. Great recipe! Thanks for sharing!!

April 11th, 2013 — 10:04pm  | 

Trisha said:

Those look yummy, I will have to try them this week! :)

September 11th, 2012 — 12:53pm  |  Reply

Melissa said:

Mine didn’t get crispy &i left them in there for approx. 25min. Any ideas why? They were in a single layer.

September 11th, 2012 — 4:46pm  |  Reply

Dashing Dish said:

leave em in longer next time maybe?

September 11th, 2012 — 4:50pm  | 

Sandra said:

Are you using top and bottom heat or a convection oven? Maybe you should try using circulating air because that usually takes away a bit of the moisture and makes for a dryer crispier baking result.
Also, are you using real parmesan or that totally dry pulverised thing they call parmesan? I would imagine that the already grated parmesan is often too dry to melt and get crispy.

October 4th, 2012 — 8:19am  | 

Robin said:

I agree mine did not get crispy either and I cooked them for 25 min. in convection oven. The cheese was fresh grated parm and it did not stick. However, end product was still tasty just not crispy like a fry.

November 13th, 2012 — 10:54pm  | 

Dashing Dish said:

try broiling it for 2 minutes before you take them out of the oven :)

November 14th, 2012 — 9:25am  | 

sandy said:

You need to broil them the last 1-2 minutes.
(as the recipe says)

February 22nd, 2013 — 1:24pm  | 

Melissa said:

Mine didn’t get crispy & I left them in there for approx. 25min. Any idea why? They were in a single layer.

September 11th, 2012 — 4:53pm  |  Reply

Dashing Dish said:

They won’t be super crisp unless you use the extra fine ones (in pic) but they should be pretty crisp from the Parmesan

September 11th, 2012 — 8:30pm  | 

Silke said:

I love making these with my baked lemon chicken. Add a loaf of French bread (crisped in same oven)and a salad and you have a no hassle meal.

September 11th, 2012 — 11:25pm  |  Reply

ChasL said:

So what’s your baked lemon chicken recipe?

October 2nd, 2013 — 7:01pm  | 

swati said:

wow! two of my favourite ingredients. beans and cheese. yum…Gonna try them out.

September 16th, 2012 — 7:54am  |  Reply

Sherree said:

Amazing! I went back for seconds which I rarely do for veggies!

September 21st, 2012 — 5:07pm  |  Reply

susan said:

easy enough. and i love that you are not using oil. making these this week! thanks for sharing

September 25th, 2012 — 10:42pm  |  Reply

Rachel Basgil said:

Just made these and they were delicious! The only thing is the cheese did not really stick, so I think it would be good to use a spray thing to put a tiny bit of olive oil on the beans to make the cheese stick. Also, mine did not get very crispy either but they still tasted good, better than plain old string beans!

October 2nd, 2012 — 3:54pm  |  Reply

Kerri said:

Wow- found you on Pinterest. Just made these. Soooo delish. Pretty sure I just ate half a bag of beans, tons of Parmesan and my daily allowance of salt. They are so good. Will definitely make again. Thanks!

October 7th, 2012 — 3:27pm  |  Reply

Jennifer @ Delicieux said:

What a fantastic idea. I’m so going to try this!

October 8th, 2012 — 7:43am  |  Reply

donna said:

Where do the carbs come from. Seems like 8g is a lot for green beans and parmrsan cheese.

October 8th, 2012 — 11:29pm  |  Reply

Jojo said:

Yeah, I don’t get that either or the WW points value since 1/4 cup of parmesan has 3 points and green beans have 0. If it makes 4 servings and you haven’t slathered the oil on them where does the rest of it come from. I am definitely trying these.

October 12th, 2012 — 6:42pm  | 

Angel Murray-Cotton said:

We just made these as a side for lunch and we loved them!! I did leave them in there longer than 15 minutes…probably closer to 25 or 30. They were yummy!

October 14th, 2012 — 2:31pm  |  Reply

Erin @ she cooks, she gardens said:

I love how simple and yummy these beans look, definitely going on ‘the list’.

October 15th, 2012 — 8:54pm  |  Reply

Lindsay Lee said:

Made these tonight they were awesome!

November 1st, 2012 — 7:08pm  |  Reply

sheri said:

Yummy! I’m going to try them tonight – I love green beans – so happy I found your blog on pinterest :)

November 14th, 2012 — 4:03pm  |  Reply

janie said:

Can’t wait to try the green beans.

November 14th, 2012 — 11:39pm  |  Reply

ariel said:

Amazing idea! It looks so delicious! Thanks for sharing the recipe!! ;)

November 17th, 2012 — 7:45pm  |  Reply

Nicolas Raymond said:

Looks like a delicious way to dress up green beans without indulging into an abundance of calories, thank you for sharing the recipe :)

November 18th, 2012 — 2:37am  |  Reply

melissa said:

Thank you for this, I buy them at home – Vegas – from the store, have to do them while I am at my families by hand. Smells great going in my green bean casserole. Smells wonderful.

November 22nd, 2012 — 11:37am  |  Reply

melissa said:

Okay….. put them in the green bean casserole, with cheesy fried onions. My family loved it! They said it was the best, hands down. Thank you for the recipes. I do think k it would be better with fresh or whole green beans prior that were dried off of any moisture to baking. But this just my observation from my experience.

November 29th, 2012 — 5:40am  |  Reply

Farrah said:

I tossed mine in 1/3 tsp of olive oil so the cheese and seasoning would stick! They came out crispy and delicious! Thanks for sharing!

January 16th, 2013 — 10:48pm  |  Reply

colorado girl said:

Needed that tip none of the cheese stuck to my beans thanks!

February 25th, 2013 — 7:21pm  | 

jeni said:

damn why didn’t I see this earlier?

August 9th, 2013 — 1:47pm  | 

norma said:

needed that tip,ty.

February 28th, 2014 — 10:22pm  | 

Emma said:

I made them last night, and 15 minutes was perfect! I used the skinny skinny narrow green beans. They weren’t overly crispy, but they were DELICIOUS!!

January 18th, 2013 — 12:14pm  |  Reply

Gerri Sullivan said:

Thank you love them would like to veiw more thanks

February 8th, 2013 — 1:25pm  |  Reply

Mary Scammell said:

How could anyone not eat greem beans fixed like that!!!

February 19th, 2013 — 11:12pm  |  Reply

Mary Scammell said:

oops!! green not greem

February 19th, 2013 — 11:13pm  |  Reply

colorado girl said:

Ok I tried this with fresh beans and non of the parm stuck??? Did I do it wrong? They were great eats if I peeled the cheese off the foil and mixed it lol…help!

February 25th, 2013 — 7:20pm  |  Reply

Jordanad said:

Look above at Farrah. She used olive oil to coat prior to adding anything.;)

July 3rd, 2013 — 5:04pm  | 

Merker said:

Can’t wait to try these looks great for a diabetic diet.
Good job posting this recipe.

March 3rd, 2013 — 1:29am  |  Reply

Purple Piggie said:

I want to try this, but I have a bag of fresh green beans that I want to use. Should I steam them first or use them raw?

April 11th, 2013 — 11:15pm  |  Reply

Judy said:

Use them raw first to keep the cheese sticking. Making sure the oven is preheated first.

March 18th, 2014 — 7:24am  | 

lyn said:

What are the seasonings u put on?

April 25th, 2013 — 11:32pm  |  Reply

enrique said:

Thanks for the recipe!!!!!! No more french fries for me !!!

June 8th, 2013 — 3:45pm  |  Reply

Rei said:

Does anybody know how well these would keep. In the refrigerator / freezer?

July 5th, 2013 — 7:53pm  |  Reply

MI said:

I tried to bake some green beans in a similar matter, but they were all soft. I thought to just bake them until they they became crispy. Instead they turned black, bitter, burned and still soft. That makes no sense, does it? I have this problem trying to oven roast other vegetables too. (anything besides kale.)

I wonder what went wrong. Were they too moist to begin with? They were rather moist even leaving them out for over an hour before cooking. Do I need to let them dry out or wilt overnight?

July 31st, 2013 — 4:21am  |  Reply

Dashing Dish said:

yes they need to be dry :)

July 31st, 2013 — 7:35pm  | 

Julie Hobbs said:

I had the same problem, not sure what to do because I really want the crunch. The flavor is good but crunchy would be better. The ones that did get crunchy got yucky brown/black and tasted gross. :( Just bought fresh green beans at the store and used them, I am a bit disappointed but will take come pointers from some on here and try it again soon.

March 27th, 2014 — 4:25pm  | 

shiona said:

very interested in your beans ideas…thank you. I am British but I live in France, and have just picked nearly 8lbs of French beans (not meant to be a joke ‘cos of being in France!!!)…the smaller supposedly string free type. I have a mixture of older beans and newer ones….does it matter how young they are, for baking them in the oven?
2nd question…what do you mean by “broil” the beans? The only broiling word I know is given to an old chicken (a broiler!), that needs special long oven cooking! Sorry to be so ignorant!

August 4th, 2013 — 6:48am  |  Reply

Julia said:

Broil = Grill:)

August 30th, 2013 — 12:19am  | 

Monét said:

Try baking on a cookie cooling rack. This allows air/heat to circulate up through and crisp up the beans. If you don’t have one, I recommend a baking stone-type pan/sheet. No foil liner is needed, as these type of pans become seasoned with time. Just a thought! :)

August 12th, 2013 — 2:44pm  |  Reply

Sassy Stiles said:

I just made these along with okra crisp (our garden is overflowing) they were so good. Going to place the remaining veggies in my dehydrator to see if it helps make them crispier. I used lemon juice, lemon zest, sea salt, cracked pepper, olive oil, garlic and basil. The flavors were amazing.

August 12th, 2013 — 4:44pm  |  Reply

amanda kan said:

This was wonderful

August 25th, 2013 — 5:49pm  |  Reply

Debi Morris said:

Please don’t stop sharing your recipes with us because of the obvious miserable people that feel a need to say anything but “Thank you!”
Thank you for this recipe. I’m trying it tonight. Oops…….. Cooking it tonight. Lol

September 13th, 2013 — 1:18pm  |  Reply

Jenny said:

Why my seaoning couldnt stay on the green beans? And my green beans turned to brown but wouldnt be crispy? I used the fresh beans. Really want to make this for my toddler。>_<

October 19th, 2013 — 2:31pm  |  Reply

Christina said:

Trying tonight :) So excited!

December 27th, 2013 — 12:48pm  |  Reply

VeggieLover said:

I’m trying them tonight. Mom wanted me to make the green beans crunchy. They look good in the pic. I was kind of surprised that there was not an ingredient list that went with the recipe though. :/ They turned out yummy though.

December 30th, 2013 — 8:26pm  |  Reply

Judy said:

Might be nice to add a few slivered almonds in with it & a touch of Balsamic vinegar.

March 18th, 2014 — 7:30am  | 

alisonswonderlandrecipes said:

Definitely going to try these out. My husband is on a special diet, and green beans are one of his “free veggies.” We eat a TON of them, so this will be a great way to mix things up a little bit! :)

March 3rd, 2014 — 9:35pm  |  Reply

Craig said:

Hey!! These are fantastic!! we made these with a slight variation where we took some spray olive oil and sprayed the cleaned beans lightly and then tossed them to coat them with the oil. Then we put them into a gallon zip lock back and dumped the dry ingredients in. We doubled the recipe and let them cook for 20 minutes (they were thick ones) we then turned the broiler on for 3 minutes and let them crisp up. they came out the same texture of a thicker french fry (crispy on the outside and warm and tender on the inside). I made a sour cream garlic lime juice and sriracha dipping sauce which was a great compliment. Next time I will try yogurt instead of sour cream.

We used 2 pounds of fresh green beans.

Thank you the kids actually ate the beans like regular steamed beans with sauce on the side or a few dots on their pile. we will do this often!!

March 30th, 2014 — 5:58pm  |  Reply

Martha said:

Thank you sooo much this was exactly what I was looking for ^_^
Your awesome :)

April 10th, 2014 — 8:53pm  |  Reply

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