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 that 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, and 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.
Garlic-Cheese Crispy Beans
- 2 c. soaked, cooked garbanzo beans
- 1/2 c. Parmesan or Romano cheese, finely shredded
- 1/2 tsp. sea salt
- 1/4 tsp. parsley
- 1/2 tsp. garlic powder
Honey-Mustard Crispy Beans
- 2 c. soaked, cooked garbanzo beans
- 3 tbsp. brown mustard
- 1 tbsp. honey
How to Make Crispy Beans
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. Then you have your beans ready!
In a bowl, mix all the spices together. Either the garlic-cheese spices…
…or the honey-mustard spices.
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 9×13 size or slightly smaller; I used an 18×13 for a double batch.
Bake at 250 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 in an air-tight container.
Garlic-Cheese Crispy Beans
Ingredients
- 2 cups soaked, cooked garbanzo beans
- 1/2 cup Parmesan or Romano cheese, finely shredded
- 1/2 tsp sea salt
- 1/4 tsp parsley
- 1/2 tsp garlic powder
Instructions
- Soak dry 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.
- Preheat oven to 250.
- Mix all the spices together in a bowl.
- Add the beans to the spices or sauce and toss to coat.
- Spead bean in a single layer on a tray and bake for 60 - 90 minutes, stirring every 15 - 20 minutes until they're crispy.
- Allow them to cool, then store in an air-tight container.
Honey-Mustard Crispy Beans
Ingredients
- 2 cups soaked, cooked garbanzo beans
- 3 tbsp brown mustard
- 1 tbsp honey
Instructions
- Soak dry 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.
- Preheat oven to 250.
- Mix together brown mustard and honey.
- Add the beans to the sauce and toss to coat.
- Spead bean in a single layer on a tray and bake for 60 - 90 minutes, stirring every 15 - 20 minutes until they're crispy.
- Allow them to cool, then store in an air-tight container.
Cooking dry beans what is the best way to get the hulls off after soaking?
[…] 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 […]
[…] Snack/treat– Crispy beans […]