Green Bean Crisps


Green Bean Crisps

The farmers markets are brimming with garden goodness, like these green beans.


To make them into an end of the summer State Fair-like treat is easy and delicious.  I could have made twice the beans and they would have all been gone.  Anyway, I did skip the state fair this year, so having these crispy critters made up for missing the eating part of the Fair.


Green Beans: Snap the ends off a large bag of fresh beans, blanch in water that’s come to a boil, turn down and cook for a couple of minutes-2 to 3, strain the hot water out & run cool water over to stop the cooking.

Cooking Oil: Put your oil in a pot on the stove.  I used my wok so I could put in a lot of beans at one time.

Dipping Sauce: Grab some ranch dressing, or whatever you desire for dipping.

Crispy Part: gather these ingredients and put on three different plates

Plate 1:

1 c. flour

2 tsp. garlic powder

2 tsp. paprika

1 tsp. onion powder

Kosher salt & fresh cracked pepper

Plate 2:

1 egg

1/2 c. cream (secret ingredient)

Plate 3:

Panko bread crumbs (I added Italian bread crumbs when I ran short of Panko)

Kosher salt & fresh cracked pepper.

Spiceé Gourmet’s Tuscan Spice Blend



Turn on the oil and let it heat up.  It’s ready when a drip of cold water on the hot oil hisses and spits, then turn it down.  Watch your oil so it does not overheat!  Keep a lid ready to cover the pot just in case it does.

While the beans are still wet with water, dredge them in the flour mixture.  This really helps to keep the flour and spices on the beans.  Then have them take a dip in the extra thick egg and cream mixture (which is so much better than skim milk).  A trip to the third plate gives the beans a hearty covering of bread crumbs so they’re ready for crisping.




Place them in the hot oil and watch carefully because they won’t take long to get a beautiful golden crisp.  You can start to pull the beans out a couple at a time and drain on a plate with a paper towel to catch the extra oil.  I gave them a little dash of Kosher salt and Spiceé Gourmet’s Tuscan Spice Rub after I loaded them on the plate.




Ranch is my ususal default choice for dipping, but my son had made an incredible Horseradish sauce and a Bearnaise which were wonderful with the beans. Here is a link to the Bearnaise sauce:

Click here for the bearnaise-sauce.



So have fun, be creative and enjoy all the goodness that summer has to offer.

Until next recipe,


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