Oven-roasted green beans with salt and vinegar have all the tangy and salty flavors of salt and vinegar chips, without the greasy-fingered temptation to eat the whole bag!
I can’t keep chips in my house. I love them so very, very much…which is precisely the problem. If they are here, I will eat them until they are gone. I’ll be like, “I need to get these out of my house.” My solution? Eat all the chips. My particular weakness is salt and vinegar chips…that intense saltiness combined with the tart tang of vinegar, a flavor strong enough to make your lips chapped, it just makes me happy. So happy that I can only buy chips if I need them for a specific meal.
A few months ago I went to Nashville for a conference and had lunch at the Edgehill Café, where I ordered salt and vinegar green beans as a side with my sandwich. I was so intrigued by the idea of green beans with all the tangy and salty flavor contrast of my favorite chips. While the green beans were good, though, I was a little disappointed by the lack of intensity of the flavor. I decided that I needed to make up a recipe for green beans with salt and vinegar at home and get them as strong as I like.
I decided that I wanted to cook my green beans a little more than they do theirs, as theirs were a little “squeaky” (which I don’t love) and I think that more tender green beans absorb flavors more readily. I used a Cook’s Country recipe for salt and vinegar roasted potatoes as a basis and started my blanching my green beans in heavily salted water then roasting them in malt vinegar and olive oil until they were just turning spotty brown. The oven-roasted green beans were salty and vinegary and I felt a little less guilty eating them than if I had bought salt and vinegar potato chips!
Now tell me: What are your favorite chips, and what is your favorite green beans recipe? Comment below and let me know!
See this recipe and other great recipes on the Meal Plan Monday link-up!
Yield: 4 servings
5 minPrep Time:
28 minCook Time:
33 minTotal Time:
- 1 pound green beans, ends snipped off
- 1/2 cup kosher salt
- 1 tablespoon olive oil
- 2 tablespoons malt vinegar (or more, to taste)
- salt, to taste
- Preheat the oven to 375 degrees. Bring a large pot of water to boil and stir in the salt.
- Add the green beans to the pot and cook for 3 minutes. Drain and spread them on a baking sheet.
- Drizzle the olive oil over the green beans then drizzle them with vinegar. Toss to completely coat. Add more salt.
- Roast the green beans for 20-25 minutes, until they begin to be spotty brown. Serve immediately.