Baked Asiago Green Bean Fries + Spicy Tomato-Basil Ketchup

These crispy Baked Asiago Green Bean Fries that you can dunk into a magnificent spicy tomato-basil ketchup. A fun and delicious snack!

Today is our official first day of school. I have a middle school-er, 7th grade – WHAT? I swear I was just there myself! And a 4th grader… I could cry. But one good way to cope… these beans.

Oh yes.

I’m somewhat in love with these green bean fries, and equally if not more in love with the spicy, tomato-basil ketchup that I dunked them in. I don’t even like ketchup and I’m soooo incredibly obsessed with this!


There I was, alone while the girls were at a friend’s house… I had a couple pounds of fresh green beans that I picked up from my favorite market and nothing but time to kill. I had to do something with the green beans before they went bad, so I made them into fries. Naturally.

what you'll need

My daughter sparked this idea when earlier in the summer when I made grilled green beans and she said that they were “like the next french fry”. I thought, hmmm french fry… green beans… why yes, it can totally happen.

But like any french fry, you’re going to need something to dip them in. And only because I was using Asiago cheese in the breading for the beans, I thought it only natural to pop some basil in my ketchup.

Now let’s do this.

basil and garlic

In the bowl of your mini food processor throw in a half cup of washed and dried basil leaves along with a clove of peeled fresh garlic.

chili flakes

Then I threw in a quarter teaspoon of red pepper flakes, up the amounts for an uber-spicy ketchup.

salt pepper and ketchup

Throw in a half cup of ketchup (homemade, not homemade… nobody judges here), kosher salt and coarse black pepper.


Next, secure the lid, and pulse until the garlic and basil are mixed throughout.

spicy tomato-basil ketchup YUM

Boom. Spicy, tomato-basil ketchup. Tomato ketchup plus garlic plus basil plus red pepper flakes are a sure way to turn up the notch on regular old ketchup. Of course, making your own ketchup and then following the steps above will only make this fabulous ketchup… more fabulous.


Now… before you do anything green bean related you must trim off the stems. FYI two pounds of green beans = a lot of stem removal.

boil water

Let’s blanch, shall we? Since I had two l-b’s of beans and only needed one pound of them… I first blanched them. To do that bring a big pot, or deep 10-inch skillet filled with water to a boil.

season with salt

Next, add a good pinch or two of kosher salt…

drop in the beans

And then carefully drop in ALL of the beans.


Then give the beans 3-4 minutes in the water, to par-cook those beauts.

remove with tongs

Using tongs, grab a bunch of beans…

ice bath

Next plunge them into a nearby icy water bath. This will shock the beans, put a halt to cooking and lock in the bright green color.

weigh'em out

Then using my trusty scale, I measured out about a pound.

how to flash freeze

And flash froze the rest of my beans… ya-know for the next time I’m craving these fries of course!

Now to flash freeze it’s ridiculously simple. Wash, trim, blanch and pat-dry the beans and scatter them on a parchment lined, rimmed sheet pan. Pop them into the freezer for 25 minutes. Remove and store in a freezer-safe bag. So incredibly simple.

breading station

Now go get organized with your breading stations. Two whipped egg whites in one. 1 cup Asiago, 1 cup Panko breadcrumbs and black pepper in the other.



toss in the egg whites

Then transfer a few green beans into the egg whites, let any excess drip off before…

drain and toss in panko-asiago crumbs

Next, drop the green beans in to the Asiago breading. Toss them all around and…

line em up!

…start lining them up!


Then bake in a 425° oven for 15-20 minutes. Do not turn or flip or the “breading” may tear away from the bean.


Next, let the baked asiago green bean fries cool for 5 minutes before serving with that glorious basil-ketchup…


… and beer, or any midday nip if that’s your thing… so totally my thing.

Baked Asiago Green Bean Fries with Spicy Tomato + Basil Ketchup

Crispy, cheesy, tomato-basil-y heaven. I’m pretty sure I just died when I snacked on {all} these.

all gone

I’m serious.


PROMISE ME you’ll make the ketchup… you’re life will be forever changed. Swear.

Baked Asiago Green Bean Fries + Spicy Tomato-Basil Ketchup

Oh and while you’re at it… make the baked asiago green bean fries, they’ll help you cope with summer ending and school beginning.

Enjoy! And if you give these Baked Asiago Green Bean Fries a try, let me know! Snap a photo and tag me on twitter or instagram!

Baked Asiago Green Bean Fries and Spicy Tomato-Basil Ketchup

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 6+ servings

Baked Asiago Green Bean Fries + Spicy Tomato-Basil Ketchup

Baked Asiago Green Bean Fries + Spicy Tomato-Basil Ketchup
Crispy Asiago coated baked green bean "fries" that you can dunk into a magnificent spicy tomato-basil ketchup.
Prep Time 35 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 1 hour



  • 1/2 cup ketchup
  • 1/2 cup basil leaves (rinsed and patted dry)
  • 1 clove garlic, peeled
  • 1/4 teaspoon red pepper flakes
  • Salt and coarse black pepper, to taste


  • 1 pound trimmed fresh green beans
  • 2 egg whites, lightly beaten
  • 1 cup Asiago cheese, coarsely grated
  • 1 cup panko bread crumbs
  • A couple pinches of coarse black pepper
  • kosher salt


For the Tomato-Basil Ketchup: In the bowl of a food processor {mini works perfectly!} add the basil leaves, garlic, pepper flakes, ketchup and s & p. Pulse until garlic is minced fine. Chill until ready to serve.

For the Green Bean Fries:

To Blanche: Rinse and then trim the stems off of a pound of green beans. Bring a pot of water to boil and season with a couple pinches of kosher salt. Drop in the pound of trimmed green beans for 3-4 minutes.

Meanwhile, prepare a large bowl with icy water. After the 3-4 minutes are up, remove the beans with tongs and plunge into the icy water. Remove and towel dry.

For your breading stations; in one shallow dish whisk two egg whites. In a separate bowl stir together the Asiago, Panko and black pepper.

Working in batches; toss the green beans in the egg whites, drain off the excess and toss them in the Asigao bread crumb mixture.

Place the breaded green beans on a parchment or Silpat lined sheet pan.

Bake in a preheated 425 degree oven for 15-20 minutes. Do not turn or toss, just watch closely so the green bean fries do not burn.

Remove and sprinkle lightly with kosher salt and serve with tomato-basil ketchup.

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36 Responses to “Baked Asiago Green Bean Fries + Spicy Tomato-Basil Ketchup”

  1. #
    Kathryn — September 3, 2013 at 5:26 am

    In love with these green beans – love that cheesy crunchy coating and the combination with the spicy ketchup sounds out of this world!

  2. #
    Tieghan Gerard — September 3, 2013 at 8:18 am

    Best green beans ever. I love the cheesy, crunchy coating so much. They would make for the perfect after school snack or dinner side! And that ketchup! Yes, please! Anything with basil and a little spice I am always game for!

  3. #
    Isabelle @ Crumb — September 3, 2013 at 9:27 am

    You are my hero! I’m up to my eyeballs in green beans from my backyard patch right now, and I was starting to run out of ideas for preparing them.
    I mean, they’re great steamed with a little butter, but that gets old pretty darn fast when you’re having beans every day. 🙂 Not to mention that the basil ketchup looks killer. Totally making these this week!

    • simplyscratch replied: — September 4th, 2013 @ 2:36 pm

      I’m so glad Isabelle! I hope you like it 🙂

  4. #
    Laura (Blogging Over Thyme) — September 3, 2013 at 9:38 am

    These look AMAZING! So crunchy and full of texture. I have to make these. Plus, the ketchup is the clincher.

    Fabulous photos and recipe! I can imagine these being amazing with asparagus in the spring time as well. 🙂

    • simplyscratch replied: — September 4th, 2013 @ 2:36 pm

      Thank you so much Laura!

  5. #
    steph@stephsbitebybite — September 3, 2013 at 9:47 am

    Love that these are baked and not fried! Crispity, crunchity!

    • simplyscratch replied: — September 4th, 2013 @ 2:35 pm

      Baked is the way to go… plus I’m to afraid to deep-fry 😉

  6. #
    Steph (Poupette in the Kitchen) — September 3, 2013 at 10:41 am

    Those look amazing Laurie! Please tell me you washed them down with a delicious cold frothy micro-brew 🙂

    • simplyscratch replied: — September 4th, 2013 @ 2:37 pm

      Fo-sho! Like… two… errr three. 🙂

  7. #
    Britney Johnson — September 3, 2013 at 11:18 am

    Every photo in this post amazed me from top to bottom! I admire how you help your followers to understand your recipe tutorial very well. Anyway, this recipe is really interesting. I wish my daughter will also love this. 😀

    • simplyscratch replied: — September 4th, 2013 @ 2:37 pm

      Thanks Britney 🙂

  8. #
    Judy L — September 3, 2013 at 6:31 pm

    This is such a fantastic idea. Much healthier than the typical fries. I have recently been trying to find alternatives and this is perfect.

  9. #
    Cassie | Bake Your Day — September 3, 2013 at 9:08 pm

    Pure genius, Laurie! I LOVE the ketchup!

    Hope everyone survived the first day!

  10. #
    Erin @ Dinners, Dishes and Desserts — September 4, 2013 at 9:34 am

    I have so many beans in my garden right now, I am going to have to try these for lunch one day this week! That ketchup sounds incredible!

  11. #
    Georgia @ The Comfort of Cooking — September 4, 2013 at 11:12 am

    These are killer, Laurie! I want a big handful right now! Hope the girls’ first day went smoothly for you ALL. 🙂

    • simplyscratch replied: — September 4th, 2013 @ 2:40 pm

      It did Georgia, thank you!

  12. #
    Pamela Nelson — September 4, 2013 at 11:18 am

    They look amazing! I could eat the entire batch in one sitting. True story.

    • simplyscratch replied: — September 4th, 2013 @ 2:40 pm

      Pamela… I did. True story. 🙂

  13. #
    Katrina @ WVS — September 4, 2013 at 4:49 pm

    Mmm so simple and delicious looking! Yum!

  14. #
    Megan {Country Cleaver} — September 4, 2013 at 11:44 pm

    Ben always says green beans are like Fries – and it always made me soooo angry!! Only fries are like fries … But YOU showed me the LIGHT!! Hallelujah!

  15. #
    Marie @ Not Enough — September 5, 2013 at 9:00 am

    I’m always looking for new ways to eat green beans and those fries look so yummy!! And that ketchup…you had me at basil. I’m sure it’s delicious, I can’t wait to try it!

  16. #
    Dakota B — September 5, 2013 at 2:59 pm

    This looks great! I think asparagus would be a lovely alternative!

  17. #
    kita — September 7, 2013 at 11:40 am

    I am totally crushing on these green beans hardcore…

    • simplyscratch replied: — September 7th, 2013 @ 9:03 pm

      Thanks Kita! 🙂

  18. #
    Donna — September 8, 2013 at 10:43 am

    STUNNING NOSH FARE…..Oh please tell me it is possible to sub the panko with a pale-friendly variant?!…Could I use crushed plantain chips…pork rinds…ground buckwheat groats….something else?…Psyllium husks..or ground chia?!…These MUST be made…and the homemade tomato sauce looks stellar.

  19. #
    Kelly Senyei | Just a Taste — September 9, 2013 at 1:04 pm

    These look absolutely perfect for football season! Thanks for sharing!

  20. #
    Kim | a little lunch — March 7, 2014 at 5:09 pm

    Just spied your recipe(s) today on G+… thank you, THANK YOU for re-posting. Gorgeous photos and easy “how to” too. Indebted…


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