Can’t Stop Eating ‘Em Crispy Green Bean Chips

Looking for healthy snacks? This Addictive Green Bean Chips recipe is super easy and they are so much healthier than the store bought veggie chips. Skip the GMO canola oil from the packaged veggie chips and make these instead.

I love finding ways to get more veggies into my kids–they can dip veggies into this dairy-free pizza dip, dairy-free ranch dip, or savory hummus, and they also love these kale chips and easy sun-dried tomatoes for snacking on. However, now we have a new favorite in our household, these Crispy Green Bean Crisps.

Veggie Chips are all the rage among “healthy snack seekers” but they are pretty pricey.  We love them, but it’s pretty easy to sit down and devour an entire bag of them- if I bought bags of these crispy veggie chips, we would devour them in no time flat, meaning that likely I would have to mortgage more than our home to afford having these snacks in our pantry regularly :).

I don’t mean those “veggie sticks” that are really just potato starch with small amounts of vegetable powder. I mean those real veggies fried in oil that are crispy and a great alternative to potato chips if you are looking for something healthier.

However, besides them costing a small fortune, the “real veggie chips” have another problem as well–they are typically made with oils that I consider to be “less than optimal”, to be generous–for example, canola oil (that’s almost for sure GMO), and the like.

So I decided that I would have to figure out a way to make these on the cheap and with oils that I feel good serving to my family.

I loaded up my cart with several of the big 5 pound bags of organic green beans at Costco and went to work.

And ended up with a recipe that is a real winner.

I do think, however, that we need to consider buying stock in the organic green bean company because we’ve been eating so many of these.

Seriously, I can hardly keep my kids out of them (and to be honest, I have a hard time not eating them too!)

Whenever my kids are going a little “overboard” on these crisps and I tell them it’s too much, they are quick to remind me that they are eating a super healthy snack that’s all veggies. I guess I should be really thankful – could be worse, right?

We’ve tried these with both coconut and olive oil. The coconut oil needs to be heated to melting first and it solidifies on the green beans if they are still pretty cold.  For that reason, the olive oil is easier, but we prefer the taste of the crisps made with the coconut oil somewhat.

Also, since we are dairy-free for the most part, due to my son’s life-threatening food allergies and myself having a recent diet change, I chose to use nutritional yeast on these, but you could always use parmesan instead if you can have dairy.

Please note there are affiliate links in this post – if you click on them and make a purchase I might make a commission. Your support is greatly appreciated and helps keep this free resource up and running.

I am not thrilled with the folic acid in most nutritional yeast so I am on the hunt for one without folic acid (there are many concerns about synthetic folic acid for those with the MTHFR mutations, especially those with high homocysteine, apparently.  There are other apparent concerns as well.  I am doing more research into it, and am not sure that it’s crucial to avoid all synthetic folic acid, but I do think it’s possible many people have too much of it). I found one, but it is uber expensive, so the hunt continues. I hope to find something to share with you in the not so distant future.

UPDATE 2/10/15 – found a brand without synthetic folic acid and am looking for more!

So many seasonings would taste great on these chips.  The above-mentioned options are wonderful but you could also use:

All-Purpose Seasoning
Chat Masala (a superb Indian seasoning)
Taco Seasoning
Chili Powder

Really, the possibilities are endless.

NOTE:

I have received many comments from readers stating that their chips are “ugly” or not crispy.

I would like to address both of those concerns:

  1.  These chips are NOT pretty.  I promise you that I barely altered the photo of my green bean chips.  I made them a tad lighter and that’s it.  I don’t own photoshop and am not great at photo editing in the first place, but I also want you to see what you are going to get.I think that the parchment paper and the little glass jar and the background of our antique table make them look nicer than they do in a plastic tub.
  2. Sometimes my chips aren’t that crisp either.  Typically that is because I haven’t dried them enough.
  3.  Here’s my BEST crispy chip tip.  SQUEEEEEEEZE out your frozen green beans before coating them.  We do this almost every time, but once my husband did it (he’s got a better grip than I d0) and the chips dried MUCH faster and the resulting crispy chips were super crispy.  🙂

Looking for healthy snacks? This Addictive Green Bean Chips recipe is super easy and they are so much healthier than the store bought veggie chips. Skip the GMO canola oil from the packaged veggie chips and make these instead.

 

5.0 from 1 reviews
Can't Stop Eating 'Em Crispy Green Bean Chips
 
Author:
Recipe type: Snack
Cuisine: Low-Carb, Paleo, and AIP
 
These Crispy Green Bean Chips are easy to make and a great way to get veggies into your and your family's diet. They're gluten-free and dairy-free too.
Ingredients
  • 5 pounds green beans (organic preferred)
  • ⅓ cup oil (melted coconut oil preferred)
  • 4 tsp salt (I recommend Real Salt)
  • ¼ cup nutritional yeast
  • (alternatively, if you don't like or don't use nutritional yeast, use 1 tsp each garlic powder and onion powder--See Easy Homemade Garlic Powder)
Instructions
  1. Place green beans in a large bowl. If using frozen green beans, simply allow them to thaw in a bowl (optional - see notes below). If using fresh beans, you will need to blanch them first.
  2. Pour oil on top of beans. If using coconut oil, melt the oil first and work fast as the oils solidifies quickly if your room or beans are cold.
  3. Sprinkle seasonings on top of coated beans and stir well.
  4. Dry in dehydrator until crisp dry. This takes approximately 10 - 12 hours at 125 degrees, or 8 hours at 135 degrees, but occasionally longer. You could also bake in a low temperature oven.
  5. Store in an airtight container.
Notes
1. The chips need to be really really dry in order to be crispy. If you remove them from the dehydrator too soon, they will be really hard to chew.

2. I have used both frozen and thawed beans. The oils solidifies quickly on them, but it does work.

3. The beans are NOT pretty when done. I have gotten quite a few comments from readers who were surprised that their beans didn't look like mine. My dehydrated beans do not look nice. The photo is a true one and I only lightened it a tiny bit. The original looks almost identical to it. I think that somehow the lighting or the color of the table or the presentation made them look nicer than they do but please don't expect your bean chips to look pretty.

4. One reader commented that she tried both fresh and frozen beans and that the fresh did not work. I have heard from others that fresh works, but the result isn't as good. One alternative is to flash blanch the fresh beans and then dehydrate them.

 

Whatever way you choose to make them, I guarantee you’ll find it hard to keep them around very long :).

And, if you don’t have a dehydrator yet, I can offer you a fabulous deal on an Excalibur Dehydrator.  Just go here to get the details.

What’s your favorite healthy snack?
Do you love veggie chips as much as we do?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

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  1. Alluwph says:

    New to dehydrating. This recipe looked great. Followed the instructions. Have an Excalibur dehydrator (5 shelves)…after 15 hours, the green beans were still chewy and shrank to 1/3 their length.

    Help! What might I be doing wrong?

    • 15 hours at 125 degrees? They do get small. Mine will be chewy until they have dried enough. Some of them are sometimes still chewy. I am thinking of adding more oil to the recipe but typically they will be crunchy if I leave them in long enough. Let me know.

  2. Can you use fresh green beans from the garden for this recipe? I am over flowing with beans right now and wan to try this. Do I need to cook them first, or is raw ok?

    • Yes, you can. I think the issue of blanching is so that it stops the enzymes from working. If you are going to eat them quickly it shouldn’t be an issue. Hope that works! Make sure to expect them to not be pretty – I don’t know how my up close image looked so nice but they are not pretty when you are done w/ them. 🙂

      • Blanching also breaks up the structure of the outer skin on veggies. This helps the moisture get out more easily, resulting in a much shorter drying time.

  3. Donna B. says:

    Could you use bacon fat instead of the coconut oil? just wondering.

  4. worst recipe ever. Wasted five pounds of organic beans. Totally inedible. Followed exactly but beans were hard as a rock after drying for 11 hours in my dehydrator. Don’t waste your time. Other recipes on this site are equally poor at best. I cook all the time and have never had such awful results.

    • Hi Jim,

      So sorry you feel that way. We love them. I have been thinking about adding more oil to the recipe to make them crispier. I have another blogger friend who makes a similar snack and she loves them.

      May I ask what other recipes you have tried from my site that weren’t “up to par”?

      Thanks.

    • Michaelann says:

      Any idea why this recipe didn’t work for u? Did u find one that did? Or can you offer any piece of helpful advice besides ugly comments because just sitting and reading your disgruntled comments does nothing but wastes people’s time…….

  5. So i made these exactly how you described and mine do not look nearly as good. they shriveled up to b arely anything and are not airy. Any suggestions?

    • Hi Peggy. I mentioned in the post that the beans in the photo are a true photo. They are just attractive b/c they are in a nice container and have a nice background. I really didn’t do any touching up. They are not airy but do have a nice crisp if you dry them long enough. I am testing them w/ a little more oil this time and will update the post if necessary. Hope that helps!

      • Has nothing to do with the closeness of the picture you took. mine look completely different. I am not implying you altered them at all, i just don’t know why mine neither look nor taste well.

        • Hi again. If you would like to take a close up photo and send them to me, please do. I held my current “not too crispy” batch up close to my eyes and they look like the photo. I didn’t think you were claiming I did alter the photo – I was just stating that I didn’t. It’s a common practice in food photography. I only lightened it a little. Barely perceptible. I can’t speak to the taste. We think these taste good and we shared some with friends last night who agreed.

  6. Heathercrusch says:

    Going 17 hours and beans are like leather. Used plenty coconut oil, on blanched fresh from the garden green beans. Also doing pea pods prepared the same way. They look shiny and shriveled. I’ll continue to dehydrate for as long as it takes and will check back later! Btw i wish wet could post pictures on comments ?

    • Hi Heather. How much oil did you use? I stepped it up this time and used olive and they weren’t as crispy. I know they really do not look great. I really promise that image was not really touched up at all – just brightened a tad. I think it’s the staging and the closeness and the lighting off the table. I should post a photo of how ugly they really are!

      I’m going to keep working on this. They are so much more tough this time. I love them anyways, but I want us all to be happy. You could email me the photo but I am pretty sure I know what they look like!

  7. After 2 days in the dehydrator they finally got crunchy! But the beans and peas were hard as rocks! Next time just going to take them out and crisp the skins ?i also did turnip chips sliced very thin with olive oil rubbed on them! Very tasty!!

  8. Turnips- I just dipped my fingers in the bowl of olive oil and rubbed it on both sides.
    Green beens. I only had 2 1/2 lb green beans. So about 2 tbsp of coconut oil.
    Peas- I had about 1 1/2 lb of sweet pea pods and they used about a tbsp of coconut oil.

  9. An AIP low-fodmap seasoning option: Red Boat salt! The salt scraped from the barrels used to make fish sauce. Ingredients: anchovies and salt. Ground ginger and turmeric could also be good.

  10. My beans look all shriveled up… I’m 3 hours in and they’re half the size they were when I started and look like I dunno what.

    • Yes, they aren’t purty but they do taste good – hang in there. I promise they looked nice in the photo b/c of the parchment and the jar. They are not pretty beans.

  11. I tried this recipe and they turned out great! Family LOVES them. Doing asparagus sticks today.

  12. Rachel R. says:

    Adrienne, have you tried these with other green beans? I wonder if there’s something about the way the particular beans you buy are prepped (presale) that makes them behave differently from others? (I haven’t tried the recipe yet; I just clicked through from Pinterest and have been reading the comments.)

    • I haven’t….were others who weren’t happy having issues w/ other kinds of beans? I know some people are upset saying they are ugly. They are ugly. That is one time I did a great job w/ a photo :). Occasionally we have a batch that doesn’t work as well but typically we didn’t dry them long enough.

  13. Brenda Machuca says:

    How low of a temperature for bake instead of dehydrating.

  14. Going to try frozen green beans because the fresh ones were horrible using this recipe. You should state in the recipe that yours were frozen. The fresh ones were inedible. After reading posts below didn’t see where anyone had good luck with this recipe.

    • Hello there, Teri. Thanks for commenting. I did state in the recipe that I used both frozen (still in the frozen state) and thawed. Perhaps you missed it. I don’t see any reason why that should make a difference and I have seen others post dehydrated green bean recipes without using frozen beans. I think that there are just some odd results. If I don’t dry mine long enough they aren’t good. Hope it can work out for you!

      • Freezing vegetables (well, anything made of organic matter) tends to lyse cells. The slower the freezing process the more cellular damage. A frozen product is never going to be equivalent to a fresh product in terms of how it behaves in a cellular level, though store bought frozen is likely flash frozen, causing the least damage to said cells.

        I’m trying this with a batch of fresh beans that o night at farmers market and knew I couldn’t use up otherwise; couldn’t leave them there for 4 pounds for $1 though! I’ll let you know how these turn out.

        My reason for responding was to perhaps explain what might be different about using a frozen product. IF I happen to find another batch of beans on Saturday when I go again I’ll buy it, freeze it, and then do another batch to compare.

  15. Emerald says:

    Wow! People are rude. I have made this recipe several times now and they’re delicious! Thank you for sharing this recipe. 🙂

    • I am so glad you shared this! I was just eating some myself. This batch didn’t turn out as well as others, but yummy nonetheless!

  16. I did this with fresh beans, just blanched a few minutes and stuck them in. It was a total failure, inedible. Then tried the same fresh beans, blanched and then froze them. Took them out of the freezer right to the dehydrator. This time, success! Glad I stuck with it, they are great! Posting this because after reading some of the comments I think this is the main problem for all the fail comments, they are a totally different product after freezing.

    • Thanks for that. I wonder if they need more time if they are fresh? I have had tough beans before from not dehydrating them enough. I do suspect the result with frozen beans is better, however from what I have read online as well. Thanks!

    • Did they keep most of their shape? or did they shrivel up?

  17. I blanched my fresh beans first, then sprinkled onion and garlic powders on them. They were crispy after about 13 hours on high. Sad to say they did not look like the ones I buy at whole foods. They were delicious, just shriveled up, ugly beans. What do they to theirs to keep them looking like beans? It must be unnatural, so I will continue to eat and enjoy my ugly, crispy, homemade beans.

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