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gbfinal

I had these as an appetizer once in one of my favorite steak houses. Who am I kidding? They are all my favorites 🙂 . But they had so much flavor and I realized they had a dash of chipotle salt in them. Well lucky me, I was able to recreate that flavor in these with my Chipotle Falksalt.  The infused flakes bring a subtle spiciness to the green beans and I really love that. They have an array of flavors to choose from such as lemon. lime, rosemary and garlic. Yes, I must confess; I love rich vibrant salts and these fit the bill!  Oven baked and coated in Parmesan cheese. I used Parmesan cheese instead of breadcrumbs here because it gets so nice and crispy when baked and the lower the carbs, the better for me. It will mimic that crispy texture from breadcrumbs or panko just fine.  So easy to make, so lets get started!

  • One pound of fresh green beans (ends chopped off)
  • 1 large egg,  1/2 cup of egg whites
  • 3 cloves of garlic, minced
  • 2 tsp of Chipotle Falksalt  (if you don’t have this you can use pink Himalayan salt and chipotle powder a 1-1 mix.
  • 1/2 cup shaved or grated Parmesan cheese
  • ½ teaspoon pepper
  • Extra virgin olive oil to coat sheet pan

 

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Preheat oven to 425 degrees. Serves 4

In a mixing bowl large enough to fit the green beans in, add eggs, Chipotle Falksalt, pepper and garlic then whisk together with a fork till incorporated. Add half of your Parmesan cheese in and toss the fresh green beans in the bowl. Coat well, tossing them into the mixture.

gb3gb4Place the green beans evenly spaced on your oiled baking sheet. You don’t need a lot of oil, just enough to ensure that they won’t stick.

gb5Sprinkle the remaining Parmesan cheese evenly on the green beans. These will bake for about 15-20 minutes but make sure you keep an eye on them. You don’t want burnt kindling sticks (I’ve made those, but let’s not discuss that). When the green beans start to look golden but not dark, turn the broiler on low for about another 5 minutes to get the tops nice and brown. You should not need to turn these, the broiling will insure the crispness on both sides without turning.

gbfinal2And here they are!! My daughter asked at dinner..”What are these and why have we not made these before?” with her inquisitive teen eyes. I simply told her this…. “Had you come down and helped your mother cook, WE would know exactly what they are. Now you can read with the rest of the world.” She laughed and happily ate the rest… all gone.

 

Enjoy!!

 

 

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