What are bean chips?
These bean chips with barbeque seasoning are such an awesome healthy snack idea, healthier than chips/crisps and lower calorie than nuts they make the perfect compromise and they are a winner with kids of all ages. This recipe makes 2 portions of bean chips at only 100kcal each.
Do you have a restrictive diet?
This recipe is:
- Vegan
- Vegetarian
- Gluten free
- Dairy free
- Nut free
- Low GI
- Low Fat
- Syn Free
- Ultra Processed Food Free
Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.
All slimming world related info is gathered from various internet sources. Syn values may be incorrect or outdated. If you see one is wrong, please let me know so I can update the information!
Step 1: Preparing the beans
To start with we need a tin of butter beans. Tinned beans are pre cooked so it makes them really handy to have in the cupboard. If you don’t have tinned butter beans you can also use dried butter beans but make sure to soak and cook them first as per the packet instructions. Butter beans are one of the bigger variety of beans and for this reason we are going to cut them in half length ways to make them thinner. Once you have cut all of your beans in half, coat them liberally in BBQ seasoning. If you would like to coat them in the best barbeque seasoning you have ever tried, then be sure to check out my BBQ Seasoning Recipe. You probably have most of the ingredients in your cupboard already and all you have to do it mix them together so its really quick and simple.
Step 2: Dehydrating the beans
Next we need to dehydrate the beans. I used my Ninja Foodie Multicooker which has a dehydrate setting. If you don’t have a dehydrator you can use an oven set to 70c which is likely the lowest temperature your oven will go down to.
Close your dehydrator or oven and set the temperature to 60c and set the time for 3 hours. Check on your bean chips every hour. If at any point you find that your top layer of beans is no longer holding that piece of oven proof paper down then remove the paper, it has done its job and now the beans have likely shrunk enough to all fit on the bottom shelf anyway.
Taste a bean chip after the 3 hour mark, if its nice and crunchy your bean chips are good to go. Store them in a cool, dry, airtight space for up to 12 months…although mine never seem to last more than 12 hours in this house because they’re so tasty!
Tips:
If you are also using a ninja multicooker, or a similar set up your beans will be too small to fit on the metal rack that it comes with, so cut a piece of oven proof paper to size. Using a cocktail stick, poke lots of little holes into the paper, this is an important step because if you do not do this, anything underneath the paper will not dry out as well, don’t forget air circulation is paramount when dehydrating.
Variations and substitutions:
If you don’t like the idea of barbeque seasoning why not try another popular flavouring such as:
- Salt and pepper
- Salt and Vinegar
- Peri Peri
- Italian herbs
I can’t find butter beans, can I use a different bean?
I have not tried this recipe with any different beans but I see no reason why other varieties of beans wouldn’t work just as well, maybe you could try kidney beans.
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Bean Chips Recipe With Barbeque Seasoning
Equipment
- dehydrator or oven if careful.
Ingredients
- 1 tbsp BBQ Seasoning see notes for best recipe
- 1 tin butter beans 240g
Instructions
- Make Healthy Hearty Wholesome's BBQ seasoning
- Open and drain tin of beans, cut each bean in half and cover with bbq seasoning
- Place all of the bbq bean halves in a dehydrator or oven and heat to 70°c. Check beans in 3 hours, if crunchy they are done.
- Store in airtight jar in a cool, dark place for up to a year.
