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One of my favorite meat-free, high-protein snacks has always been crispy, crunchy roasted white beans – and this recipe kicks up the flavor with a heaping serving of chili crisp for a snack you won’t be able to put down!
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Roasted Canelenni Beans with chili crisp
I’ve been trying to eat a lot more balanced lately, including a lot of meat-free snacks loaded with protein and fiber – and white beans are one of my favorite snack or main dishes to hit those protein and fiber goals!
I love beans in basically any dish – but there’s something about roasting white beans and giving them a bit of crispy crunch in the oven – just enough to keep the beans soft and creamy on the inside, but with an addictive crisp outside. We’re going to roast the beans to perfection, then toss in chili crisp when still hot on the pan, so the beans soak up all the delicious umami flavor, and have an extra crunchy, spicy, kick!
For this recipe, I am using Fly By Jing Chili Crisp – I love their entire line of sauces (and might be known to eat the Chengdu crunch right out of the jar on a spoon), but if you don’t have any of their sauces on hand or can’t find them on Amazon, you can use any chili crisp you love to toss your crunchy beans in.
How to Roast White Beans
To make this recipe, we will need the following ingredients:
- White beans: Serve as the base, providing a creamy texture inside with a slightly crispy exterior when roasted. They are also rich in protein and fiber, making the dish hearty and satisfying.
- Olive oil: Helps the beans roast evenly by creating a crispy outer layer while adding a subtle richness and flavor to the beans.
- Salt: Enhances the flavor of the beans and balances the spiciness from the chili crisp.
- Pepper: Adds a mild heat and earthiness, complementing the chili crisp’s spice.
- Fly By Jing Chili Crisp: Infuses the dish with bold, spicy, and slightly sweet flavors, along with crunchy bits of chili and garlic for texture and a unique kick of umami.
- Parchment paper: optional. If you have a nonstick baking sheet, feel free to use it, otherwise lay down parchment paper so the crunchy bits of your beans don’t stick to your pan and get discarded.
Use this Method
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare the beans: In a bowl, toss the drained and rinsed white beans with olive oil, ensuring they’re evenly coated.
- Season: Sprinkle the beans with the Celtic sea salt and stir to coat the beans evenly with salt.
- Roast the beans: Spread the beans in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through to ensure even crisping. The beans should turn golden brown and crispy.
- Add Chili Crisp: Remove the beans from the oven and toss them in the Fly By Jing Sichuan Chili Crisp while they’re still warm. Stir well so the beans are fully coated with the chili crisp’s spicy, flavorful oil.
- Serve: Transfer the crispy roasted beans to a serving bowl and enjoy as a snack or as part of a tapas-style meal.
Tips and Tricks for Perfect Crispy White Beans
Dry Thoroughly: After rinsing canned white beans, dry them thoroughly with a clean kitchen towel or paper towels. Excess moisture prevents crispiness, so drying well is essential.
Use Enough Oil: Toss the beans in just enough olive oil or another oil to lightly coat them. This helps them brown and crisp up in the oven.
Season Before Roasting: Season the beans with salt, pepper, and your favorite spices (like paprika, garlic powder, or cumin) before roasting. Seasoning before cooking helps the flavors absorb into the beans as they crisp.
Single Layer: Spread the beans out on a baking sheet in a single layer without overcrowding. Crowded beans will steam rather than roast, leading to less crispiness.
High Heat: Roast the beans at 400°F to 425°F (200°C to 220°C) for optimal crispiness. The high heat ensures the beans get a golden, crispy exterior.
Stir Occasionally: Stir the beans halfway through roasting to ensure even browning and crisping on all sides.
Cool on the Pan: After roasting, let the beans cool on the baking sheet. This allows them to continue crisping as they cool.
Serve Immediately: Crispy white beans are best enjoyed fresh from the oven, as they tend to lose crispiness if stored. If needed, reheat them briefly in a hot oven to regain some crunch.
FAQs
If your beans aren’t crispy, they may not be dry enough before roasting. Thoroughly dry them with a towel to remove excess moisture, which can prevent crisping. Also, make sure they are spread in a single layer and that your oven is hot enough (400°F to 425°F).
Typically, it takes about 20-30 minutes to roast white beans at 400°F to 425°F. Stir halfway through and monitor them closely toward the end of the cooking time to prevent burning.
Yes, using oil helps the beans brown and crisp up. Lightly coat them in olive oil or another oil before roasting to ensure an even, crispy texture.
Yes, but dried beans need to be cooked first. Soak and cook the dried white beans until tender, then dry them thoroughly before roasting. Starting with cooked and completely dry beans is key for crispiness.
Common seasonings include salt, pepper, garlic powder, paprika, cumin, and chili powder. You can also experiment with herbs like rosemary or thyme for added flavor.
Store leftover crispy white beans in an airtight container at room temperature for up to 1 day. For longer storage, they may lose crispiness, but reheating in a hot oven can restore some crunch.
Yes! While white beans work well, you can also try chickpeas, black beans, or cannellini beans for similar results. Just make sure to dry them thoroughly and adjust cooking times as needed.
What to Serve With Crispy Roasted White Beans
I love to make these beans as a hearty, filling snack – but if you’d like to serve them tapas style, with small bites of other dishes to make a light and healthy filling meal, see some of my ideas below:
Serve them alongside marinated olives, blistered shishito peppers, a tangy tuna, tomato, and onion salad, and some crusty bread with olive oil for dipping. Add a bowl of garlic sautéed mushrooms or roasted red peppers to round out the meal with rich flavors and vibrant textures. These are also delicious alongside chili soy baked salmon, or a whole roasted cauliflower “steak”.
Try these recipes next:
Crispy Roasted Chili White Beans
Ingredients
- 2 tbsp Fly By Jing Sichuan Chili Crisp
- 1 can White Beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp celtic sea salt
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a bowl, toss the drained and rinsed white beans with olive oil, ensuring they’re evenly coated.
- Sprinkle the beans with the Celtic sea salt and stir to coat the beans evenly with salt.
- Spread the beans in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through to ensure even crisping. The beans should turn golden brown and crispy.
- Remove the beans from the oven and toss them in the Chili Crisp while they’re still warm. Stir well so the beans are fully coated with the chili crisp’s spicy, flavorful oil.
- Transfer the crispy roasted beans to a serving bowl and enjoy as a snack or as part of a tapas-style meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That chili cris[p spice is hard to come by. I’d really like to try this recipe. Is there another possible substitute for it?
If you want the same flavor you can make your own version by frying dried chili flakes with garlic, shallots, peanuts, and Sichuan peppercorns in oil, then seasoning with soy sauce, sugar, and a touch of vinegar. You can also use a standard chili oil and add toasted peanuts, fried shallots, or garlic to mimic the crunch of Sichuan chili crisp. Hope this helps.