Recipe Collection: Crispy Bean Snacks (2 flavor variations) |
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Recipe Collection: Crispy Bean Snacks (2 flavor variations)

admin January 16, 2014

Written by Kate Tietje and updated by Sarena-Rae Santos in January of 2024. 

I can’t take credit for this idea — crispy beans.  That, I got from Katie at Kitchen Stewardship, who has an excellent book called Healthy Snacks to Go.  Her version of this type of snack is in that book (although with a whole bunch of other awesome recipes, like power bars, Popeye bars, tater skin crispies, and more).

I liked the idea of a healthy, crunchy, not sweet snack I could make at home.  One that is nourishing and cheap.  So, I set out to make my own version with my own flavors.  (Or maybe they’re similar?  I honestly didn’t read her versions to come up with this; I only borrowed the general idea.)

These are neat because they really are easy, healthy, and cheap!  And they’re not too messy, and they can be with you on the go.  What’s not to love?

There are two versions — garlic cheese and honey mustard.  Choose what you prefer.

Crispy Bean Snacks

Ingredients:

  • 2 cups soaked, cooked garbanzo beans

Garlic-Cheese Variation:

  • 1/2 cup Parmesan or Romano cheese, finely shredded
  • 1/2 tsp. sea salt
  • 1/4 tsp. parsley
  • 1/2 tsp. garlic powder

Honey-Mustard Variation:

  • 2 cups soaked, cooked garbanzo beans
  • 3 tbsp. brown mustard
  • 1 tbsp. honey

How to Make Crispy Beans

Step 1: If you are starting with dry beans (which I did), soak the beans overnight in warm filtered water with a pinch of baking soda added.

Step 2: After 12 – 24 hours, rinse them thoroughly, then cook the beans in filtered water for 1 – 2 hours until tender.

Step 3: Drain and set aside to cool.

Step 4: In a bowl, mix the ingredients for your preferred flavor variation together, except the beans.

Step 5: Add the beans to the spices or sauce and toss to coat.

Step 6: Then pour them onto a tray.  A single batch will fit easily in a 9×13 size or slightly smaller; I used an 18×13 for a double batch.

Step 7: Bake at 250ºF for 60 – 90 minutes, stirring every 15 – 20 minutes until they’re crispy.  The cheese version will stick a bit more, so stir that one more often.  When they’re done, allow them to cool, then store them in an air-tight container.

Crispy Bean Snacks

Ingredients

  • 2 cups soaked cooked garbanzo beans

Garlic-Cheese Variation

  • 1/2 cup Parmesan or Romano cheese finely shredded
  • 1/2 tsp. sea salt
  • 1/4 tsp. parsley
  • 1/2 tsp. garlic powder

Honey-Mustard Variation

  • 2 cups soaked cooked garbanzo beans
  • 3 tbsp. brown mustard
  • 1 tbsp. honey

Instructions

  • If you are starting with dry beans (which I did), soak the beans overnight in warm filtered water with a pinch of baking soda added.
  • After 12 - 24 hours, rinse them thoroughly, then cook the beans in filtered water for 1 - 2 hours until tender.
  • Drain and set aside to cool.
  • In a bowl, mix the ingredients for your preferred flavor variation together, except the beans.
  • Add the beans to the spices or sauce and toss to coat.
  • Then pour them onto a tray.  A single batch will fit easily in a 9x13 size or slightly smaller; I used an 18x13 for a double batch.
  • Bake at 250ºF for 60 - 90 minutes, stirring every 15 - 20 minutes until they're crispy.  The cheese version will stick a bit more, so stir that one more often.  When they're done, allow them to cool, then store them in an air-tight container.

What’s your favorite crispy snack?

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3 Comments

  1. Cooking dry beans what is the best way to get the hulls off after soaking?

    Reply

  2. […] beans are really frugal, and can be an excellent snack as these crispy beans (both garlic-cheese and honey-mustard flavors).  Leftover potato skins can be turned into stuffed […]

    Reply

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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