Playing With Our Food!
Growing up, I never paid green beans any attention, except when they were forced upon me, which was rare! I was lucky (or unlucky) enough to have been given some degree of freedom when it came to food early on in life. Either that or I made such a fuss about eating certain things that eventually, my mother just gave up and settled on whatever she could convince me to eat. As long as I was happy and fed!
Unfortunately, this meant I basically grew up without veggies. As a picky kid, green things on my plate just weren’t going to make me smile. The vegetables I was told to eat every now and then were overcooked and bland. Cold, unsalted, boiled broccoli? It haunts me still. Fortunately, us keto-ers have the luxury of salting and buttering our food to our hearts’ desires. Even a kid would agree that broccoli is better with salt and butter! Maybe I would have voluntarily eaten more veggies as a kid if they had been cooked in a different way. Luckily, as an adult, I have a whole new appreciation for vegetables.
Ever since giving up carbs and learning how to prepare my veggies the right way, all I do is eat veggies! Since I pretty much have most meats and preparations under my belt, most nights I’m wondering how to prepare my veggies in an interesting and new way. I particularly love roasting them – it brings out more flavor and gives them a nice crisp on the outside. A huge part of cooking and eating is texture!
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So for yesterday’s dinner, Rami and I decided to dress up some green beans and bake them in a delicious Parmesan crust to create Green Bean Fries! Our first thought was to coat them in pork rinds or almond meal (two of our usual go-to “breadings”) but we agreed Parmesan cheese would bring not only crunchy texture but also some serious flavor. Parmesan cheese it was.
We’ve been trying to use freshly grated Parmesan cheese for most of our recipes and we recommend you do the same. Believe us, you will notice the difference! Freshly grated Parmesan cheese, off the block, is light-years better than the stuff you’ll find in the big, green can. One block of parmesan cheese will also go a long way. It may not look like much but when you start grating the cheese, it will give you cups upon cups of fluffy goodness. We recommend splurging for a brand of Parmesan cheese that’s trustworthy – we went with Trader Joe’s! Of course, any grated Parmesan cheese you have will work for this recipe. Cheese is always good….
Looking for another unique green bean recipe? Try these green beans almondine with bacon from Keto Cooking Wins. It’s easy, packed with flavor, and makes for a great addition to your dinner table!
- 12 oz. green beans
- 1 large egg
- 2/3 cup grated parmesan
- 1/2 tsp pink Himalayan salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/4 tsp paprika (optional)
- Preheat the oven to 400°F and make sure your green beans are dry and snipped (the fibrous end cut off).
- Combine the grated Parmesan cheese with the seasonings on a shallow plate and mix to evenly disperse everything.
- Whisk an egg in a bowl large enough to drench the green beans in. Drench a handful of green beans in the beaten egg and let the excess drop off for a few seconds.
- Gently press the green beans in the Parmesan cheese mixture and sprinkle some cheese over. Toss gently with your hands.
- Place the green beans on your largest, greased baking sheet making sure they have room on all sides to crisp up in the oven. Bake for about 10 minutes, checking to see that the cheese has become slightly golden.
- Let the green beans cool until they can be handled. Serve with some spicy mayo or ranch and enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb recipes to learn to make more delicious and healthy meals!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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I have made these and they are very tasty! Thank you!
If i put parchment paper on the baking sheet will it make it less Crunchy?
How do i make it have the most crunch
I don’t think parchment paper will affect them. I would leave the green beans in for a bit longer to have the cheese crisp up a bit more if that’s what you like 🙂
Would this work with jicama slices and asparagus?
I think both of those would work, though cooking times will differ depending on the vegetables used.
Did you use fresh parm?
Nope, the store bought grated parm works best for this recipe!
My husband and I tried these tonight and LOVED them! Thank you for the idea!
You’re very welcome, Mandy 🙂
These are absolutely delicious! I was worried the beans wouldn’t be tender with 10 minutes of baking so I added 2 minutes. They were plenty tender but not overly soft but next time I will sample one at 10 or just shave off a minute. Dipping in suggested ranch dressing made them a tasty treat. My husband loved them too!! Can’t wait to make more!
Sounds good Debbie, enjoy! 🙂
Love this! Can’t wait to try tonight. Thank you!
Let us know what you think!