Chili Crisp Green Beans with Toasted Almonds | Kevin Wagonfoot
Look, I spent years boiling green beans into submission, wondering why they tasted like I was eating a punishment. Then I discovered that a little chili crisp and some toasted almonds could turn the whole thing around. Now I actually look forward to eating my vegetables, which feels like winning.
This one’s become my go-to side dish when I need something that feels a little fancy but won’t keep me in the kitchen all evening. It’s the kind of thing that makes you look like you’ve got your life together, even on the nights when you definitely don’t.
Why This Works for Low-Carb High-Protein
Here’s what sold me on this for my low-carb, high-protein goals: green beans are practically carb-free, the almonds bring real protein and healthy fats to the table, and the whole thing comes together in about fifteen minutes. You’re getting substance without the bloat, and your taste buds actually get excited about eating it. That’s the sweet spot I’m always chasing.
From the cookbook
Low Carb High Protein Meal Prep Cookbook for Beginners
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Chili Crisp Green Beans with Toasted Almonds
Chili Crisp Green Beans with Toasted Almonds is a vibrant and flavorful side dish that brings together the crunch of fresh green beans, the richness of toasted almonds, and the spicy kick of chili cri
Ingredients
- 1 lb green beans, trimmed
- 2 tbsp chili crisp
- 1/2 cup sliced almonds
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt, to taste
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Add the sliced almonds to the skillet and toast for 2-3 minutes until golden brown, stirring frequently to avoid burning.
- Remove the toasted almonds from the skillet and set aside.
- In the same skillet, add the trimmed green beans and sauté for 4-5 minutes until they are tender-crisp.
- Add the minced garlic and chili crisp to the skillet, cooking for an additional 1-2 minutes until fragrant.
- Season with salt to taste and toss to combine all ingredients thoroughly.
- Remove from heat and sprinkle the toasted almonds over the top before serving.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skip the toasting step on the almonds. I used to think it was fussy until I realized it takes three minutes and makes all the difference in flavor.
- Fresh green beans beat frozen every time here, but frozen will work in a pinch if you thaw and dry them well first—they'll get crispier that way.
- Use a chili crisp you actually like, because this dish lives or dies by that one ingredient. I test mine on a cracker before committing to a batch.
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