Roasted Green Bean Fries & Bacon Salt Review

Chewy with a little bit of a crisp bite, there’s something magical about roasted green beans. I added a sprinkling of J&D’s Bacon Salt and brought noshing up an entirely new level.

J&D’s Bacon Salt is a company staple, bringing vegetarians and bacon aficionados alike smoky, salty flavor for years.

Tip: Bacon salt contains 0 carbs and 0 calories per 1/4 tsp.

I really love the kick of bacon salt. With a believable smoky flavor, the deliciousness of salt, and the peppy colors of its ingredients, it’s like happy confetti on your food. And because so little is used per serving, you can easily eke about 6 dozen uses out of each, small bottle.

This dish is gluten free if you use salt or garlic salt in place of the Bacon Salt (which contains wheat). Pair with Baconnaise dipping sauce for a treat that tastes like Red Robin’s Campfire Onion Ring Sauce.

Roasted Green Bean Fries

12 ounces green beans (low sodium if canned)
2 Tbsp olive oil
1/4 tsp J&D’s Bacon salt (or salt)

Optional: Dipping Sauce

Preheat oven to 425 degrees Fahrenheit.

Rinse beans and pat dry. In a small bowl, combine olive oil and seasoning. Toss green beans with oil mixture. Spread onto a cookie sheet with sides.

Bake for 25-30 minutes, turning them over at least once half way through.

Remember to put the green beans in the oven. This is key.

Makes 2 cups green bean fries, or 4, 1/2 cup servings.

Nutritional Information per serving: Calories: 76.75, Carbohydrates: 4 g, Fiber: 1.9 g, Net Carbohydrates: 2.1 g, Protein: 1 g, Fat: 7 g

J&D’s Bacon Salt
Rating: ♥♥♥♥♥
Price: $3.99 for 2 ounces (about 71 servings)
Usefulness: As a sprinkle wherever salt and seasoning are desired.
Positive: Kosher Certified Kof-K Dairy
Negative: Contains hydrolized protein, a sometimes-MSG migraine trigger
Store Locator: Where to buy
Website: J&D’s

Disclosure: J&D’s provided this product  free of charge for review, but this has not affected my review of the item.

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  1. Kathy Fuller says

    Hey Jamie…if I were using fresh or frozen green beans, would I need to cook them BEFORE roasting them? I know this may be a really stupid question, but I really don’t know the answer. LOL 🙂 Still on track on this Tuesday!! YAY for us!! WE CAN DO IT!!! 🙂

  2. The green beans almost look like wax beans! (they are very light colored). Do regular canned green beans really get crispy in the oven?? (I’m not dubious, more excited and full of anticipation)

    • I actually used canned green beans and they worked out wonderfully. I really want to use produce beans next time. I think they’d be even better (though these were pretty awesome).

    • I, too, am amazed by the transformation of the green bean to that beigey color after roasting! I have both green and wax beans in the garden right now and will give them both a try. As to the bacon salt, I have been a fan for years and, sure you could grind crisped bacon and add salt, but the main push for “bacon salt” was to find a yummy substitute to recreate the flavor but also still have the product “kosher” ie. no pork. Kudos to the guys who made it happen

  3. These look really yummy. I’m going to have to try them. I’m glad Kathy asked about the frozen because I usually use those more to cut out the salt/preservative factor of canned.
    Thanks for sharing, Jamie!

  4. Looks nummie. Can’t wait to try with regular salt and spices for now, although bacon salt also sounds yum).

  5. eleanorcook says

    We LOVE roasted green beans but I’ve never tried using frozen or canned beans, so the fact you have done so makes me hope that they might be almost as good as fresh ones. And bacon salt – OMG what a great sounding product! Will definitely have to try that… I usually roast my beans with some chopped garlic or garlic powder (if feeling lazy)

    • The biggest issue is you want to drain off as much of the liquids as possible. Otherwise, you end up with water in he roasting pan, and that’s not going to help create crispier, chewier “fries.”

  6. hmmmm…I don’t have a JD’s here in Germany…I wonder if I cook bacon really crispy then crush it and mix a little salt (if the bacon isnt salty enough) Wonder if that will work…Whatcha think?

  7. throw some grated pecorino romano cheese on them before you put them in the oven…de-lish!!!!

  8. What do you use for dipping sauce?

  9. OMG, these look awesome! Will have to try it soon. By a lucky accident I found the bacon salt a couple weeks ago, but haven’t used it much yet.

  10. Wow, just made these for dinner. They were amazing!

  11. These were great, but I’m going to try next time with uncut beans….. I think longer will mimic fries better.

  12. I’m so glad you posted this recipe!!! I bought some bacon salt a couple of months ago and the only thing I could think of to put it on was a hamburger patty. My green beans are in the over right now!!

    • Yay, Anna! I was thinking about how I wanted to use my J&D’s and the green bean fries popped into my head like little sprinkles of bean fancifulness. Food is probably always either on my mind or in the back of it.

  13. OMG…have I mentioned how happy I am to have found your blog??! We had a lot of fresh green beans left that need to be used up soon, so into the oven with them ALL! I added a sprinkle of parmesan before they went in, and WOW!! These are the new fries to go with our burgers. No question! The BF loved them too, he said you know, these are good…I mean QUITE good! I mean, I could eat them all day! Then he peered over at the stove to see if there might be any more cooling over there…alas…we had already eaten them all! Thank you Jamie! You definitely have a new follower (or two!) over here!!

  14. Tried these tonight and there are OM NOM NOM awesome! I didn’t have a cookie sheet with sides, but they came out well in an uncovered baking dish. Super tasty!

  15. Hi Jamie,
    Do fresh (not canned or frozen) green beans work as well? I can’t wait to try this!!

  16. Hi! I’ve been making green bean fries for a few years now….I use frozen long beans, and deep fry them until they almost blacken. Sprinkle with salt and garlic, and dip them in ranch dressing. WAY better than potato fries!
    I just discovered your site tonite, thanks so much for the (re) inspiration. I’m getting back on track this week.

  17. So I made these tonight to eat with some chicken. WOW! I added some French Fried Onions (3 carbs per 2 TBSP) along with the bacon salt. Really delish. 🙂

    Thank you so much for all the fabulous ideas! I can do this.

  18. How long will these keep? How can I store them to snack on during the week?

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