One of our 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!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Roasted Canelenni Beans with chili crisp

We'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 our favorite snack or main dishes to hit those protein and fiber goals!

We 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 – 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 good umami flavor, and have an extra crunchy, spicy, kick!

For this recipe, we are using Fly By Jing Chili Crisp – we 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 oilensuring 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 minutesshaking 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.

Kitchen notes

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 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.

A few answers

Why aren't our white beans getting crispy?

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).

How long do we need to roast white beans for them to get crispy?

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.

Do we need to use oil when roasting beans?

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.

Can we use dried beans instead of canned beans?

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.

What are some other seasonings we can use?

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.

How do we store roasted beans?

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.

Can we use different beans for this recipe?

Yes! While white beans work well, you can also try chickpeas, black beans, or cannellini beans for similar results. dry them thoroughly and adjust cooking times as needed.

Serve it with

We 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 our ideas below:

Serve them alongside marinated olives blistered shishito peppersa tangy tuna, tomato, and onion saladand 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 good alongside chili soy baked salmonor a whole roasted cauliflower “steak”.

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

Method

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.

Crispy Roasted Chili White Beans