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Crispy Baked Green Beans (Even Kids Who Hate Veggies Love Them!)

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Getting kids to eat their vegetables can be a challenge. With four kids, the odds were against me that I would have a family of veggie-lovers and sure enough, my younger son turned his nose up at almost all green foods during his first year of life and hasn’t wavered in his anti-vegetable palate in the 12 years since. Of course, I make him eat vegetables anyway, but I’m always on a quest to find a vegetable recipe he will willingly eat so that he doesn’t dread all of our meals together.

Crispy baked green beans on a plate with text title Crispy Baked Green Beans.

A Healthier Version Of Fried Green Beans

I saw a recipe for fried green beans when I was searching for appetizer ideas and it seemed right up his alley since he is a big fan of fried food. However, deep frying the green beans kind of negated the health benefits in my mind so I set out to come up with a version that was just as crispy, but that was baked instead of fried. I was really happy with how these crispy baked green beans turned out, and more importantly, my son really liked them.

A couple of important notes before you make these crispy baked green beans:

  1. Make the recipe as directed (in batches) to avoid mixing in too much egg with the bread crumbs, which will prevent the breading from sticking to the green beans.
  2. My family really likes Italian food so I used Italian Style Panko and lots of garlic. You can swap out ranch seasoning for the garlic, salt, and pepper if you prefer.
  3. My veggie-hating son also dislikes parmesan so I did not include it in this recipe, but I think it would be amazing! If you make it with parmesan, please let me know how you like it.

📋 Recipe

Crispy fried green beans on a plate.

Crispy Baked Green Beans

Corinne Schmitt
These baked green beans are a great side for any meal!
4.99 from 62 votes
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 126 kcal


  • 1 14 oz bag frozen whole green beans thawed (or 3 cups fresh green beans, washed and trimmed)
  • 2 eggs beaten
  • 1 cup panko bread crumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Preheat oven to 425°F.
  • Line a baking sheet with foil and spray with non-stick cooking spray.
  • Place beaten eggs in a medium, shallow bowl.
  • Combine remaining ingredients in a medium bowl and then place half of the mixture in a separate bowl.
  • Dip each green bean in the egg mixture and then in the bread crumb mixture to coat. When bread crumb mixture in the first bowl begins to clump excessively, set it aside and finish coating using the second bowl.
  • Lay green beans in a single layer on prepared baking sheet.
  • Bake at 425° for 10-15 minutes until golden brown. Broil for 1-2 minutes to get a deep golden brown color and extra crispy texture.


Calories: 126kcalCarbohydrates: 19gProtein: 7gFat: 3gSaturated Fat: 1gCholesterol: 82mgSodium: 438mgPotassium: 284mgFiber: 4gSugar: 4gVitamin A: 852IUVitamin C: 13mgCalcium: 79mgIron: 2mg
Tried this recipe?Let us know how it was!

7 thoughts on “Crispy Baked Green Beans (Even Kids Who Hate Veggies Love Them!)”

    • I hope you like them! They have been a big hit in our house and I’m tickled that my picky eater is finally eating something green without a fight. If you do double the recipe, make sure to do the bread crumb mixture in batches. I didn’t divide it the first time I made them and when I was halfway through the green beans, the bread crumbs were a giant clump and wouldn’t cling to the beans anymore.


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