Vegan Green Bean Snack Crisps
Fresh Green Beans
Fresh green beans are most a delicious vegetable, tasting little like their canned cousins. They are high in many nutrients and vitamins.
Thiamin, Riboflavin, Niacin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium and Copper. Fresh green beans are a wonderful food to add for fiber, Vitamins K, C, A and Manganese.
They have very little sodium, and zeros saturated fat and cholesterol. Green beans also are a natural source of vegetable protein. Additionally, they contain Zea-xanthin which provides antioxidant support to the eyes and studies show may help to prevent Macular Degeneration.
Fresh green beans also are a great source of folates which are necessarily in early pregnancy to prevent certain birth defects.
Green beans taste great also. Baking or dehydrating them a low temperatures brings out the natural sweetness. Making them crisp satisfies the desire for crunch. These healthy snacks can replace crackers and chips which are high in calories and fat. Monsieur Doughboy says to enjoy them.
The ones I saw in the market for six dollars were still bright green and not shriveled but I just cannot figure out how they did that. Mine are brown and wrinkled no matter what I do to them. But they still taste great.
Fresh Food Makes a Difference
- Fresh Green Beans, as many as desired
- Olive Oil cooking spray, enough to coat beans
- Salt, to taste
- Wash beans, snap off ends and remove strings is necessary. String-less beans work best.
- Lay on cookie sheet and coat with cooking spray.
- Sprinkle with salt.
- Bake at 350-400 degrees until crispy but not burned.
- Store in an airtight baggie or sealed bag.
- Keep in one layer. If piled up, green beans will steam instead of dry and will not be crunchy.
Monsieur Doughboy Is A Fan Of Green Bean Snacks
- Ovens vary so watch beans closely. Do not burn or overcook (they will be bitter.)
- Do not undercook or beans will be chewy.
- Sprinkle with garlic or onion salt for a different flavor.
- Add a touch of ground red pepper for heat.
- Use olive oil instead of cooking spray (this will add more calories).
- Use a dehydrator instead of an oven but check often to prevent over drying.
- I must be honest. These are a bit tricky. If overcooked they get bitter, undercooked and they taste great but are limp. It is a trial and error until you get it right in your own oven. I lowered the temperature in mine to 275 degrees when I made this batch.
|Serving size: 1 Cup|
|Calories from Fat||0|
|% Daily Value *|
|Carbohydrates 8 g||3%|
|Sugar 2 g|
|Fiber 4 g||16%|
|Protein 2 g||4%|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|