Roasted Broad Beans Snack

How to Make Roasted Broad Beans Snack

1. 1

   Step 1: Preheat and dry the beans

   Position a rack in the center of the oven and preheat to 400°F (200°C). Drain and thoroughly rinse the cooked or canned broad beans, then spread them on a clean kitchen towel or paper towels and pat dry to remove as much moisture as possible; removing loose skins by rubbing gently will improve crispness.

   For this step

   • 2 cupsShelled cooked broad (fava) beans, drained (canned or previously cooked)
2. 2

   Step 2: Toss with oil and seasonings

   In a medium bowl, combine the olive oil and baking powder, then add the dried beans and toss until evenly coated. Sprinkle in the sea salt, smoked paprika, and garlic powder and toss again so the spice mixture clings to the beans in a single layer.

   For this step

   • 1 tbspExtra-virgin olive oil
   • 1/2 tspBaking powder (aluminum-free)
   • 3/4 tspCoarse sea salt
   • 1 tspSmoked paprika
   • 1/2 tspGarlic powder
   
3. 3

   Step 3: Roast until golden and crisp

   Spread the seasoned beans in a single layer on a rimmed baking sheet (use parchment for easier cleanup). Roast for 30–35 minutes, shaking the pan or stirring every 8–10 minutes so they brown evenly; roast until deeply golden and crisp but not burned.
   
4. 4

   Step 4: Finish and cool

   Remove the tray from the oven and immediately transfer the beans to a bowl to stop further cooking; sprinkle with fresh lemon zest and toss to brighten the flavor. Let cool completely on a wire rack — they will crisp further as they cool.

   For this step

   • 1 tspFresh lemon zest (about 1/2 lemon)
   
5. 5

   Step 5: Serve and store

   Serve warm or at room temperature as a snack or crunchy salad topper. Once fully cooled, store in an airtight container at room temperature for up to 3 days (they are best the first 48 hours).
   

1. Position a rack in the center of the oven and preheat to 400°F (200°C). Drain and thoroughly rinse the cooked or canned broad beans, then spread them on a clean kitchen towel or paper towels and pat dry to remove as much moisture as possible; removing loose skins by rubbing gently will improve crispness.
2. In a medium bowl, combine the olive oil and baking powder, then add the dried beans and toss until evenly coated. Sprinkle in the sea salt, smoked paprika, and garlic powder and toss again so the spice mixture clings to the beans in a single layer.
3. Spread the seasoned beans in a single layer on a rimmed baking sheet (use parchment for easier cleanup). Roast for 30–35 minutes, shaking the pan or stirring every 8–10 minutes so they brown evenly; roast until deeply golden and crisp but not burned.
4. Remove the tray from the oven and immediately transfer the beans to a bowl to stop further cooking; sprinkle with fresh lemon zest and toss to brighten the flavor. Let cool completely on a wire rack — they will crisp further as they cool.
5. Serve warm or at room temperature as a snack or crunchy salad topper. Once fully cooled, store in an airtight container at room temperature for up to 3 days (they are best the first 48 hours).