I’m always looking for a tasty snack that’s on the healthier side and these Crispy Cannellini Beans are so enjoyable, and have tremendous crunch with just a hint of spiciness.
This snack is super fast to make, which makes it even more appealing, and I used canned beans striaght from my pantry. After draining, rinsing, and blotting dry the beans, so they get extra crispy in the oven, I poured them onto a sheet pan drizzled in olive oil and some dried spices. I love smoked paprika because it gives most recipes an earthy flavor that almost tastes like it spent some time on the outdoor grill. I also used nutritional yeast because it mimics the saltiness of Parmesan cheese without it tasting too heavy. If you haven’t tried this ingredient, you should grab some and give it a whirl — it has many uses in the kitchen.
A hot oven is key in this recipe and I used my convection setting, so air whirled around the beans providing extra crunch (you can turn your oven up, if you don’t have a convection setting). I eat them as a snack or sprinkled on top of salads or soups for some added protein, and extraordinary texture. You can bag them and take them with you in the car or on hikes on the weekends, but I mostly enjoy them right off the pan with a cocktail or glass of wine.
Ingredients
14 ounce can cannellini beans
2 tablespoons olive oil
1 1/2 teaspoons nutritional yeast
1 teaspoon salt
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
(Makes 1 1/2 Cups)
To Prepare:
- Preheat oven to 400 convection or 425 regular oven. Drain, rinse and spread beans on a paper towel. Blot tops of beans with paper towel.
- Drizzle olive oil on sheet pan and add nutritional yeast, salt, paprika and cayenne pepper.
- Toss beans on top of spices and roll them to coat with your hands.
- Roast in oven for 20-25 minutes or until skins have split and they are golden brown.
- Remove and cool to room temperature before placing in a bowl or bag. Enjoy!
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