Published: · Modified: by Emily Toshiko · This post may contain affiliate links · 19 Comments
Jump to Recipe Print Recipe
These roasted crispy cannellini beans transform basic ingredients into a delightful, healthy bean snack! This is by far one of my simplest recipes! You only need 3 ingredients and I bet they are already in your pantry.
Additionally, this recipe can be made with any kind of bean, not just cannellini beans! The roasted beans also make a great addition to soups, salads & grain bowls such as my roasted root vegetable bowl.
Jump to:
- Why You'll Love This Recipe
- Equipment Notes
- Ingredient Notes
- Substitutions and Variations
- Step by Step Instructions
- Tips and Tricks
- Storing
- Frequently Asked Questions
- More Bean Recipes You'll Love
- Did you try this recipe?
- Roasted Crispy Cannellini Beans
Why You'll Love This Recipe
- This recipe only requires 3 ingredients and it's naturally vegan!
- The ingredients are all basic pantry staples! I bet you already have most of them!
- You can make this in 35 minutes!
- These roasted white beans are tasty, yet healthy! They are similar in texture to popcorn. They make a delicious healthy side dish or snack.
Equipment Notes
- Baking Sheet
- Parchment Paper (optional)
Ingredient Notes
- Cannellini beans (or any bean of choice) - I prefer using canned beans to keep it simple.
- Extra virgin olive oil (or oil of choice) - this helps get the beans nice and crispy.
- Salt and black pepper (optional) - helps season the beans.
- Reduced-sodium soy sauce - the beans get tossed in this after they bake which gives them a ton of flavor!
Substitutions and Variations
- This recipe should work well with any bean! Substitute cannellini beans for any white bean such as chickpeas (garbanzo beans) or try it with black beans or pinto beans! If you’re using a larger bean such as a garbanzo bean or butter bean you may have to increase the oven time.
- To make this gluten-free, substitute tamari for soy sauce.
- Try adding in spices such as garlic powder, paprika or chili powder for a little kick! You can create many different flavor combinations this way!
Step by Step Instructions
Preheat the oven to 400 degrees Fahrenheit. Spread the drained beans over a kitchen towel and gently pat dry. Try not to smush them too much! I roasted the smushed ones anyway and they turn out fine.
Mix the beans with olive oil and a tiny pinch of salt (optional) and black pepper, until they are evenly coated.
Spread the beans out on a baking sheet and bake for 30 minutes, stirring once halfway through.
Remove the beans from the oven. Immediately drizzle with reduced-sodium soy sauce and stir well. Enjoy!
Hint: The serving size for 1 (15 oz) can is 2-3. I recommend doubling the recipe for a family of 4!
Tips and Tricks
- It's super important to dry the beans! This is what allows them to become extra crispy. Lay a towel down on your counter and carefully put the beans on top. Fold the towel in half, over the beans and gently dry them.
- You can use paper towels or a cloth kitchen towel.
Storing
Store any leftover roasted white beans in an air-tight jar or container on the counter or pantry for 3-5 days.
They may lose crispiness after a couple days but you can simply pop them back in the oven for 10 minutes or so to crisp them back up!
Frequently Asked Questions
Are cannellini beans the same as white beans?
Yes, cannellini beans are also known as white kidney beans and can be substituted in recipes that call for white beans.
What are the benefits of cannellini beans?
Cannellini beans are a good source of plant-based protein, fiber, vitamins and minerals! You can read more about their benefits and nutrition data on VeryWellFit.
How can I roast beans for snacks?
Gently pat the beans dry with a kitchen towel. Mix them with olive oil and seasonings of your choice. Roast them at 400 degrees for 30 minutes.
More Bean Recipes You'll Love
- Homemade Caramelized Onion Hummus
- Quick Vegan Bean Salad
- Easy White Bean Buffalo Hummus
Roasted Crispy Cannellini Beans
Emily Toshiko
These roasted crispy cannellini beans transform basic ingredients into a delightful, healthy bean snack!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Snacks
Cuisine American
Servings 3 servings
Calories 43 kcal
Ingredients
- 1 (15) oz can of cannellini beans, drained and rinsed
- 1 tablespoon extra virgin olive oil
- A pinch of salt and black pepper optional
- 2 teaspoon reduced-sodium soy sauce
Instructions
Preheat the oven to 400 degrees Fahrenheit. Spread the beans over a kitchen towel and gently pat dry.
Mix the beans with olive oil and a tiny pinch of salt (optional) and black pepper until they are evenly coated.
Bake for 30 minutes stirring once halfway through.
Remove from the oven. Immediately drizzle the roasted beans with soy sauce and stir well. Enjoy!
Notes
- Dry the beans with a towel so they become extra crispy.
- Substitute in any bean of your choosing. For larger beans such as garbanzo and butter beans, increase the oven time.
- Gluten-free variation: substitute tamari for soy sauce.
- Uses: enjoy as a snack or add to salads, soups and grain bowls!
Serving: 4gCalories: 43kcalCarbohydrates: 0.2gProtein: 0.3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 315mgPotassium: 12mgFiber: 0.04gSugar: 0.02gCalcium: 1mgIron: 0.1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe?Leave a comment below and tag @toshistable on social!
More Side and Snacks
- Easy Lentil Pasta Salad (Without Mayo)
- Warm Lentil Salad with Cauliflower
- Easy Cabbage and Carrot Salad (without Mayo)
- Simple Air Fryer Diced Potatoes
Reader Interactions
Comments
Suzan Sussmann
Emily,
I just made this recipe and it was super easy and I love it. Light and crunchy and a great way to get more protein in stead of popcorn!
Thanks! SuzanReply
Emily Toshiko
Hi Suzan! Thank you so much for making my recipe and leaving a review; I really appreciate it! I'm so glad you enjoyed this crispy bean snack. It is definitely a good alternative to popcorn. Have a great week! - Emily
Reply
Cathy Gibbs
I went looking for something I could roast along side broccoli and came across this recipe. I didn't roast them quite as long because I didn't want them really crunchy but OMG, these are SO good! Such an easy, and quick to put together snack. This is the kind of stuff people need to see when they think eating healthier is expensive, time consuming, etc. Thanks!Reply
Emily Toshiko
You're very welcome Cathy! Thank you so much for the kind comment! I'm so happy to hear you enjoyed this recipe. I totally agree; eating healthier doesn't have to be hard. 🙂
Reply
Spillt User
Reply
Jane Murphy Abis
Hi Emily, I am a friend of your Mom's from high school and was intrigued by the different recipes, of yours, that she posted. The crispy beans really grabbed my attention because I know how good they are for us but I hate the texture of them. This idea of changing their texture is exactly what I needed to be willing to try them. I can't wait to see how I like them!! Thanks so much for the great idea!!
Reply
Emily Toshiko
Hi Jane, Thank you so much for reaching out! I hope you enjoy the crispy beans. I totally understand and I think they are way more fun to eat this way!
Reply
Ally
I had no idea these would become a regular recipe for me. They are such an easy healthy (and cheap) snack. Thanks!!Reply
Emily Toshiko
Thanks for the comment Ally! I'm so happy you're enjoying them. 🙂
Reply
Denise Payne
Pumpkin soup looks amazing!!!! Yummy
Reply
Emily Toshiko
Thank you Denise! It is one of my favorites! 🙂
Reply
Anonymous
These crispy beans are so easy to make. I love adding them to salad bowls!Reply
Tiffany
I just made these and they turned out SO delicious and crispy. I want to try this out with chickpeas next time. Thank you!!Reply
Emily Toshiko
Thank you so much Tiffany! I'm so glad you enjoyed them. I definitely recommend trying it out with chickpeas too! 🙂
Reply
Paula P
Looks yummy and easy to make. Great for a salad topping.
Reply
Emily Toshiko
Thank you 🙂 I hope you enjoy!
Reply
Cathy
Can’t wait to try these! Love your recipes!
Reply
Emily Toshiko
Thank you 🙂
Reply
