I want to call them green bean chips but they're not but they're just as addictive. After buying two kilos of green beans on sale, no knowing what to do with so much fresh green beans, OG showed me this fantastic recipe and pretty much had him make it for me three days in a row coz I couldn't get enough.

The below recipe is VERY approximate. Rely on your own intuition and have fun. I've also tried to give you vegan options too.

Ingredients

• ~400g to 500g (about 1lb) fresh green beans
• ~1/4 cup raw silvered almonds
• 1 Tbpsn butter (vegan butter, coconut oil, peanut oil or sunflower oil if you wanna go vegan)
• ~1/2 cup breadcrumbs
• Generous pinch of salt - like a few grinds on the salt mill (or your favourite seasoning eg. Lowry's, Tony Chachere's creole, Chicken Salt for the Aussies out there)
• 1/2 to 1 tpsn garlic powder (depending how garlic-y you like it)
• Dried or fresh herbs (i.e. your favourite herb mix such as Italian, Provencal, mixed herbs. I used dill, chives, basil. Consider sage for the "burnt butter flavour")
• 2 to 3 Tbpsn nutritional yeast and/or
• 2 to 3 Tbpsn grated Parmesan cheese  

Method

1. Wash, top and tail green beans. Cut into ~2 to 3 inches (~5cm) long to make it more manageable in the pan.

2. Steam green beans for 5 minutes in steaming basket / bamboo steamer (or whatever you have) over a pan of boiling water. Remove steamer from heat and set aside. Pour out remaining water from the pan. 

3. In the dry pan, add almond silvers and stir constantly over medium heat to toast almonds. Add butter (or oil) to pan. Butter will quickly brown, so keep it moving. Add breadcrumbs, salt, garlic powder, your favourite herbs. Keep stiring to avoid it burning and to toast the crumbs til golden brown. 

4. Remove crumb mixture from heat and place in serving bowl. Add green beans to pan, then stir through crumb mixture to coat the beans. The crumbs have a tendency to fall to the bottom of the bowl, so try bring them to the top. 

5. Serve warm. Best eaten freshly cooked.