The Best Green Bean Fries Recipe with Dipping Sauce

So I love fries, something about warm crispy crunchy potatoes and a killer sauce to match just really blows my skirt up. Although all fries are not created equal and many restaurant or store bought bagged/frozen fries have a lot of additives that don't make anyone feel their best. Perusal, I just had to hack a healthier and delicious alternative that would be my new "fry" craving. So I grabbed a organic fresh bag of green beans at the market and went to work, here is what I found. ;)

A most deliciously crunchy and crispy delight!

Paired with my homemade Chipotle Mayo, this version is made with actual eggs from our local farmer. I do make a Vegan Omega Mayo, is what I call it because I add extra Omegas in to get a boost of something we could all use. I will share that those recipes as I have time as well but leave me a comment if you are interested so I know!

These are all very simple and easy recipes with very little prep, all so worth it I promise.

Here is what you will need:

1/2 - 1 lb Green Beans
Large baking sheet or pan
Gluten Free Flour Blend
(sprouted flour, tapioca starch, nutritional yeast)
3 TBS Nutritional Yeast
1 tsp Spike Seasoning Salt
2 tsp Rosemary
5 TBS finely shredded goat cheese or vegan alternative
4 cloves finely minced raw garlic
1 egg

Preheat oven to 400 degrees
Wash and Cut green beans
Place on pan and cook until al dente or extra firm about (3-7 minutes)
Alternatively you could steam them until al dente (slightly cooked or still crunchy)
While pre-cooking:
Mix egg wash for batter prep
In another bowl Mix: Flour Blend, Nutritional Yeast, Spike, Rosemary, Shredded Cheese & Raw Garlic
Take green beans out of oven from first bake, cool off
Dip green beans in egg wash then coat with Flour Cheese blend
Place back on baking sheet as spread out as possible and cook until coating is golden brown or green beans are at a desired texture
Plate next to your favorite sauces

To Make Chipotle Mayo Dipping Sauce

Mayo Base

Add 2 Eggs to blender
Lemon Juice 1 TBS
Salt Or a Dash of Braggs Liquid Aminos
Mustard or Mustard Powder (crucial for emulsification)
Add 1/4 cup of Oil (your choice, I like a blend of MCT, Olive, Avocado & Safflower)
Start to blend on low while drizzling in the rest of the oil probably about 1 cup more or until stiff & creamy to your desire