Crispy Great Northern Bean Snacks

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By the Gracious Vegan

Makes about 2 cups, 6 servings (6g fiber + 7g protein)

Preheat the oven to 400°F. Line 2 sheet pans with parchment paper or silicone mats.

Prep the beans. Open the beans, drain them, and rinse them well. Then shake the liquid off and then pour the beans onto a clean towel so that they are as dry as possible. 

  • 2 (15-ounce) cans Great Northern beans

Prep the coating. In a large bowl, stir together the following ingredients. 

  • 1 tablespoon water

  • 1 tablespoon nutritional yeast

  • 2 teaspoons tahini

  • 2 teaspoons oat flour

  • 1½ teaspoons garlic powder

  • 1 teaspoon miso (any color)

  • ¼ teaspoon black pepper

  • Option A or Option B spices

Option A

  • 1½ teaspoons onion powder

  • ¾ teaspoon cumin

  • ½ teaspoon smoked paprika

  • Pinch or more of cayenne pepper

Option B

  • 1½ teaspoons ground rosemary

Coat and bake. Add the beans to the coating and stir gently with a spatula (or use your hands) to coat the beans.  Distribute them evenly between the sheet pans and spread them out in a single layer.

Bake for 20 minutes, then stir and flip them and return to the oven for 15 more minutes. If they are not crispy or brown, continue cooking for 5 minutes at a time until they are crispy, darker, but not burnt. Some of the beans do split, but they still taste good!

They are ready to eat but will become crispier within an hour or so. Store in an open container to prevent loss of crispness. They do not freeze well.

 

Air fryer directions

Place the coated beans into the air fryer basket, set the temperature to 380º and cook for 5 minutes. Remove the basket and shake the pot to redistribute the chickpeas. Then cook for another 3 minutes. Test them to make sure they are as crisp as desired. If they aren’t, return to the air fryer and cook in 2-minute increments.