Here’s a healthy side dish that’s an updated version of the old favourite green bean casserole: tender green beans tossed with a Dijon-shallot vinaigrette and served with homemade crispy potato chips! Vegan and gluten-free.
So. Which sounds more appealing to you: Green Bean Casserole or Dijon Green Beans with Crispy Potato Chips?
If you chose the former, read on and I’ll try to convince you that this side dish is one you should try, no matter how much you love that old familiar casserole.
If you don’t know what I’m talking about, Green Bean Casserole is made with beans, cream of mushroom soup and french fried onions. Wikipedia reports that it was first created in 1955 by the Campbell Soup Company because it was quick and easy to prepare and required two things most Americans always had on hand in the 1950s: green beans and Campbell’s Cream of Mushroom Soup.
It’s a favourite Thanksgiving dinner side dish in many homes.
Having never been a fan of canned soup-based casseroles, I created this lighter green bean side dish, inspired by a recipe from Food and Wine magazine for a haricots verts salad. I used tender young green beans, baby potatoes and a piquant Dijon-shallot vinaigrette to make these Dijon Green Beans with Crispy Potato Chips.
This side dish would be perfect for holiday dinners at any time of the year.
Three easy steps to make these Dijon Green Beans with Crispy Potato Chips
- Make the vinaigrette.
- Bake the potato chips.
- Cook the beans.
Then simply arrange in a serving dish, drizzle with the Dijon-shallot vinaigrette and serve warm. This vegan side dish has it all: tender crisp beans, crunchy chips and a flavourful dressing. It might even become a new family favourite!
Dijon Green Beans with Crispy Potato Chips
- 2 tbsp extra-virgin olive oil
- 1 1/2 pounds baby Yukon Gold potatoes, sliced 1/8 inch thick
- 1 tsp finely chopped thyme
- sea salt and pepper
- 2 pounds haricots verts (or fresh young green beans) trimmed
- 3 tbsp extra-virgin olive oil
- 3 tbsp Champagne or white wine vinegar
- 1/4 cup minced shallot
- 1 1/2 tbsp Dijon mustard
- 1/4 cup coarsely chopped parsley
- Prepare the vinaigrette first. Whisk the oil, vinegar, shallot and mustard together and set aside.
- Heat oven to 400 °F. Slice potatoes using a very sharp knife or a mandolin to get thin, uniform slices. In a large bowl, toss potatoes with 2 Tablespoons olive oil, thyme, salt and pepper. Spread in a single layer on two baking sheets. Bake for 10 - 15 minutes or until lightly browned, then using a thin spatula, flip and bake for a further 10 - 15 minutes until chips are crispy.
- Meanwhile, bring a large pot of water to the boil and add beans. Cook until just crisp tender. Transfer to serving dish, drizzle with vinaigrette, add the crispy potato chips, garnish with parsley if desired, and serve immediately while hot.
You might also like one of my other favourite ways to serve green beans:
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