Crispy White Beans (Oven + Air Fryer)
These crispy white beans are a simple high-protein snack made with just a few pantry staples. Golden and crunchy on the outside, creamy on the inside, they're naturally vegan, gluten-free, and perfect for snacking, topping soups, adding to salads, or serving on snack boards.
Servings: 4 servings
Calories: 145kcal
Cost: 1
Equipment
- large baking sheet oven method
- air fryer optional
- mixing bowl
- paper towels for drying beans
- measuring spoons
- spatula or spoon
Ingredients
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 1/2 tbsp extra virgin olive oil
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 tsp smoked paprika (optional)
Instructions
- Preheat the oven to 425°F and place a large baking sheet inside while it heats.
- Drain, rinse, and thoroughly dry the cannellini beans using paper towels. Allow them to air dry for 10 to 20 minutes if possible.
- Transfer the beans to a bowl and toss with olive oil only. Do not add salt or spices yet.
- Spread the beans onto the hot baking sheet in a single layer, leaving space between them.
- Roast for 15 minutes, shake the pan, then continue roasting for another 10 to 20 minutes until golden, blistered, and crispy.
- Immediately toss the hot beans with sea salt, black pepper, and any optional seasonings.
- Serve immediately for the best texture and crunch.
- For the air fryer method, preheat to 400°F, cook the oil-coated beans for 12 to 15 minutes, shaking every 5 minutes, then season and serve.
Notes
For maximum crispiness, dry the beans thoroughly before roasting or air frying. Do not season until after cooking, as salt can draw moisture to the surface and prevent crisping. These beans are best enjoyed fresh but can be re-crisped in the oven or air fryer if needed.