Crispy Baked Parmesan Green Beans by Dining Dish

I have been making these green bean fries for as long as I can remember. I absolutely LOVE eating my veggies this way, but green beans are one of my favorites, because they truly taste just like a French fry! I always sprinkle them with a little extra sea salt when they come out of the oven, and enjoy them warm with low sugar ketchup. I can almost guarantee that you can get even the pickiest of eaters to not only eat but to love their veggies!

Katie Farrell is the founder of Dashing Dish, a place to find healthy alternatives to the food you crave! Katie started this website after being told by friends and family that she has a unique talent for taking unhealthy recipes and making them healthy without losing any of the flavor. If you want to learn more about Katie’s recipes, healthy eating or have a question for her, please stop by Dashing Dish.

Recipe: Crispy Baked Parmesan Green Bean Fries

  • Total Time: 15 - 20 min(s)
  • Tempt picky eaters with these crispy green beans baked with parmesan cheese.


    • 1 (14 oz) Bag of frozen whole green beans (or about 4 cups fresh)
    • 1/4 cup Parmesan cheese, grated
    • 1/2 tsp Garlic powder
    • 1/4 tsp Salt (or to taste)
    • 1/8 tsp Pepper (or to taste)


    1. Preheat oven to 425 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray.
    2. If using frozen green beans, pop the bag of green beans in the microwave for 3-4 minutes, or until just de-thawed (or you could leave them out at room temperature for a few hours). If using fresh green beans, wash and snip off the ends.
    3. Place green beans on prepared baking pan, making sure they are evenly spread out, and none are laying on top of each other, (this will ensure even crispiness!) Sprinkle seasonings and parmesan cheese evenly over green beans.
    4. Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy! (To make them extra crispy, I like to broil them for an extra 1-2 minutes before pulling them out of the oven). Enjoy immediately with low sugar ketchup or dipping sauce of choice.

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    19 Responses to “Crispy Baked Parmesan Green Bean Fries”

      • SMStauffer

        Uh, yeah. Wouldn’t “de-thawed” be frozen?

        Defrosted or thawed — either works, but not “de-thawed.”

        • Jo

          My brother in law used to say that. lol He got my sister saying it. He’s from North Carolina. Wonder if that’s an NC thing? .

      • revyloution

        Thank you Jeremy Adams. I was going to say the same thing.

      • ducdebrabant

        And it’s “lying,” not “*laying* on top of each other.”

    1. Lesley

      Thank you Katie for the recipe. P.S. knowing that this was just recipe sharing, I left my red pen at home. Didn’t realize your readers were all English teachers. ?

    2. Christina Wheeler

      I tried this and they came out terrible. After 15 minutes they were not crispy at all. Still soggy, though I microwaved the frozen green beans for 4 minutes as instructed. Follow the recipe to a T and ended up trying to bake them until they were crispy and they burned. Not trying this one again.

    3. Houstess

      This has to be done with fresh green beans only. I would egg wash them and roll them in the parm/seasoning mixture. And not dip them in ketchup.

    4. scoobette01

      These didn’t turn out that great for me either. I was hoping for more crispiness, so I left them in the oven longer, which caused the parm to burn a little. They were ok for me, but my kids hated them. 🙁
      Maybe there is a step missing?

    5. Alexandra

      With a few adjustments, these turned out absolutely delicious! I started with fresh greenbeans (actually French-style haricots verts), and tossed them in olive oil, sea salt, pepper and herbed parmesan. I spread them in a single layer on a parchment-paper covered cookie sheet. I actually had to bake them for 20+ minutes (until they were just beginning to char slightly).They were not cripsy exactly like french fries, but they were extremely tasty and easy to eat as finger food. (Might consider baking them even longer if they were regular green beans and not the skinny kind). Everyone loved them and asked for a repeat performance. (NOTE: I don’t think this technique is suited to frozen beans as they contain too much water to crisp up at all, even when thawed). Thanks for sharing a great recipe!

    6. Sandy Stiles

      I tried making these last summer with fresh green beans out of my garden (also tried okra), but they were away soggy. I even put some through the dehydrator which made them crispier. I recently came across another recipe that calls for soaking them in salt water then draining them really good and air drying them before baking. Haven’t tried this option yet but will definitely try it once I have a garden.

    7. Connie Swagerty Zeagler

      I’m thinking about DEEP FRYING THEM in OLIVE OIL.. Then lay out on paper towels and immediately add seasonings, cheese, etcetera .. But then again I am from LOUISIANA!! Ha typically I try NOT to try but this would guarantee crispness!’

    8. Elise Weaver

      My husband made these with Trader Joe’s frozen green beans. He allowed them to thaw over the course of a day. While they did not get crispy like a fry, they were definitely a little crisp on the outside of the bean, and they were absolutely delicious. Best yet, dead simple. Between the two of us, we ate almost a pound of green beans. We will be making this recipe often.

    9. Heidi Lee Hoerman

      I followed Alexandra’s variation (below) and they were a great replacement for potatoes next to a cheeseburger. Tossed fresh haricots verts (skinny green beans) in a little olive oil with salt, pepper, Italian herb mix and grated parmesan. Baked on parchment paper on a baking sheet at 425 for just over 20 minutes. For the cheeseburger, preheated a grill pan in the oven, stuffed quarter-pounds of ground beef with Trader Joe’s bacon cheddar, and cooked those in the same oven for the last 15 minutes of the beans. Made a ranch-like dip for the beans while both were in the oven. A nice meal in all of 25 minutes.

    10. An Me

      These will suck – I do not have to try this recipe, I know they will suck – – fry the beans in oil (peanut doesn’t burn) then quickly toss them in salt and parma cheese – then broil for 1 minute – done – low suger ketchup, really? This woman clearly does not cook much – one look at the recipe and you can tell they would be next to raw.