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Welcome to I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.


Recipe: Crispy Parmesan Green Beans + Chipotle Ranch Dip

Recipe: Crispy Parmesan Green Beans + Chipotle Ranch Dip

What’s your go-to snack? I’ve got to admit that I’m not a huge snacker, but whenever I need a little somethin’ somethin’ I usually go for popcorn, carrots sticks and hummus/guac or Baked Egg Cups (or Amy’s Kitchen Nacho Snacks if I’m feeling indulgent).

Over the weekend we had some green beans lying around, and I didn’t have much going on, so I decided to do some Pinteresting and figure out a fun snack idea. I love ordering fried green beans when I’m out at restaurants, and chipotle + ranch is one of my favorite flavor combos, so voilà! Enter in Crispy Parmesan Green Beans & Chipotle Ranch Dip.


I’ve never done any hand-breading before, so this “quick” recipe definitely took longer than I originally thought. Even so, it really was easy to throw together, and the crispy green beans were ultra satisfying. In hindsight I might’ve paired these with a honey mustard dip instead, or swapped the Parmesan for cheddar, but hey—live and learn.

Are you a fan of crispy veggies? What are some of your favorite dipping sauces? And if you like this recipe, be sure to check out this other one for Carrot & Sweet Potatoes Fries with Lemon Dill Yogurt Dipping Sauce.


  • Fresh green beans, washed & with the ends snapped off

  • 1/2 c. all-purpose flour

  • 2 eggs beaten

  • 1 c. Panko bread crumbs

  • 1/2 c. Parmesan cheese

  • Garlic powder (to taste) 

  • 1/2 c. low-fat mayo

  • 1/2 c. low-fat sour cream 

  • 2 T. Hidden Valley Ranch Dressing dry mix

  • Juice from 1/2 a lime

  • 3 garlic cloves, minced

  • 1 bunch green onions, chopped (reserve some for topping)

  • 2-3 chipotle peppers in adobo sauce

  • Salt & pepper



1) Combine the mayo, sour cream, ranch dressing mix, green onions, garlic cloves, lime juice and chipotle peppers in a food processor. Season with salt and pepper and blend until smooth. Add more or less of any ingredient according to your own tastes. Top with additional green onions, then add to the refrigerator until the green beans are ready.

2) Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.

3) In a shallow bowl, mix together (you can use your hands) the bread crumbs, Parmesan cheese and garlic powder. Season with salt and pepper as well.

4) Add the flour to a second shallow bowl and add the beaten eggs to a third bowl.

5) Dip the green beans in the flour, then the eggs, then the bread crumb mixture. To make it easier on yourself, add a handful of beans to the flour; shake off the excess flour, then add the beans to the eggs and toss with your hands to coat. Dip each bean individually into the bread crumb mixture and place onto the parchment paper-lined baking sheet.

6) Bake for 10-12 minutes until crispy. You might need to add the beans to the broiler for additional color. Serve, dip and enjoy!


These recipes were adapted from Sweet Peas & Saffron and Chelsea Messy Apron.

Recipe: Creamy White Bean Corn Chowder

Recipe: Creamy White Bean Corn Chowder

Recipe: Vegetarian Irish Stew

Recipe: Vegetarian Irish Stew