| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1/4 cup sliced almonds, roughly chopped
- 2 teaspoons coriander seeds
- 1 tablespoon sesame seeds
- 1/2 cup crushed potato chips
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon flaky salt, plus additional as needed
- Freshly ground black pepper
- 12 ounces green beans
- Zest and juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Add the oil, garlic and onions to a small saute pan. Turn the heat to low and cook, stirring or swirling the pan frequently to ensure the garlic does not burn, until the garlic and onions turn golden brown and slightly crispy, about 40 minutes.
- Remove from the heat and strain the liquid into a bowl. Place the garlic and onions on a paper towel-lined plate to drain and crisp.
- Heat a medium skillet over medium-high heat and add the almonds, coriander seeds and sesame seeds. Toast, swirling the pan, until brown and aromatic, 7 to 10 minutes. Remove from the heat and add to a medium bowl.
- Add the garlic and onions, potato chips, Aleppo pepper, salt and some pepper and toss to combine.
- Meanwhile, heat a large saute pan over medium-high heat and add 1 tablespoon of the reserved garlic-onion oil. Add the green beans and saute until slightly tender, about 7 minutes. Add the lemon zest and juice and mix to combine. Season with salt.
- Transfer the green beans to a serving plate. Top with the potato chip mixture and the parsley. Enjoy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 306 |
| Total Fat | 27 g |
| Saturated Fat | 3 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 352 mg |
Reviews
These green beans are deliciousness!
It also makes for great conversation when you tell company they are topped with potato chips. Always a show topper.
It also makes for great conversation when you tell company they are topped with potato chips. Always a show topper.
Followed the recipe exactly and it turned out awesome! Will definitely be making it again. I ended up with a lot of left over topping so I just put it in a Tupperware container and put it in the cupboard and used it again the next day, it stayed crunchy that way.
These were really good! Instead of making the onions crispy, though, I sautéed them before adding the green beans for about 10 minutes and then mixed it with the beans and topped with the chip mixture. Delicious!!
They were fine. I won’t make again, and I don’t really have any comments on how to improve this recipe.
Si
I had been looking forward to making this for Thanksgiving since I saw it aired. Very disappointing. The topping had nice flavor, but not enough to justify the amount of time/ingredients involved. Cooking is my passion, so it wasn’t because I look for easier recipes.
I have a question for anyone that has made this… can I make the onions and garlic a day in advance? I’m not sure if the topping is supposed to be at room temp or warm while it gets sprinkled on top. Looking to make this for Easter and I don’t want to be cooking everything the day of. Thanks!
I made this today and it was a big hit. Used a bit of red pepper flakes since I have no aleppo pepper. Love the crunch of the chips and the almonds as well as the flavor of the coriander. Thanks Molly!