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Crisp green bean ‘fries’

Crisp green bean ‘fries’

Total Time
30 min
10 min
20 min
Transform green beans into chips by coating them with polenta. Swapping garlic for smoked paprika also works well.


Tomato passata

200 g

Tomato paste

1½ tbs

Fresh red chilli

1 whole, deseeded, finely chopped

Balsamic vinegar

3 tsp


75 g

Garlic powder or flakes

2 tsp


1 large, lightly beaten

Green string beans

200 g

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 220°C. Lightly spray a large baking tray with oil.
  2. Combine passata, tomato paste, chilli and vinegar in a small saucepan over medium heat and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Remove dipping sauce from heat and set aside to cool.
  3. Combine polenta and garlic in a shallow bowl. Season with salt and pepper. Place egg in a separate shallow bowl. Add half the beans to egg, turning to coat. Drain any excess egg, then toss beans in polenta mixture (it doesn’t matter if the coating is a bit patchy). Spread beans over prepared tray. Repeat with remaining beans, egg and polenta mixture.
  4. Lightly spray beans with oil and bake for 10 minutes. Turn beans and bake for 2-5 minutes or until coating is crisp and golden. Serve beans with dipping sauce.


TIPS: You can use yellow or white polenta. Add 1 tsp dried oregano with polenta in Step 3. Swap garlic for 2 tsp smoked paprika.