crispy green bean chips with roasted green pepper dip
Looking for something crunchy? You've got all the crunch with these green bean chips in a parmesan and almond crumb. You can make the dip in advance and it will keep well in the fridge.
Ingredients - roasted green pepper dip
2 large green peppers
50g fresh breadcrumbs
2 tbsp pomegranate molasses
1/2 tsp cumin
1/2 tsp ancho chilli flakes
1 small garlic clove, peeled
75g walnuts, roughly chopped
2 tbsp olive oil
Ingredients - green bean chips
2 eggs lightly beaten
3 tbsp ground almonds
75g fresh breadcrumbs
150g green beans
Step 1: Preheat the oven to 200°C/fan 180°C/gas mark 6. Place the peppers on a baking tray and roast for 30-35 minutes until blackened all over. Remove from the oven and place carefully into a plastic food bag and allow to cool. Once cool enough to touch, remove the skin, stalk and seeds then discard.
Step 2: Combine the peppers with the breadcrumbs, molasses, cumin, chilli flakes, garlic, walnuts and olive oil in a food processor. Pulse until puréed but with a slightly chunky texture. Set aside.
Step 3: Pour the beaten egg in a shallow dish, and mix together the almonds, parmesan and breadcrumbs in another with some seasoning. Dip the beans in the beaten egg, then in the dry ingredients, making sure they are coated well. Place on a lined baking tray and bake in the oven for 15-18 minutes, until golden crown and crisp. Serve the green beans alongside the dip.
The recipe and image are courtesy of Sainsbury's