Cheesy Vegetarian

Parmesan Baked Fava Bean Chips

These parmesan baked fava bean chips are a crispy, crunchy snack idea – perfect for entertaining, or for a nut-free lunchbox snack!

A bowl of crunchy parmesan baked fava beans.

I’m so glad I discovered how to make these little baked fava bean chips. They’re such tasty little nibbles, and can be used in all sorts of ways: everything from a classy appetiser to serve with wine, all the way to the other end of the spectrum, as a fun nut-free snack for your kid’s lunchbox. They’re so easy to make too!

A small bowl of crunchy baked fava beans.

What are fava beans?

Fava beans (also known as broad beans) are often eaten in their fresh, green form. They’re used all over the world in all sorts of ways (check out this list!).

If you buy fava beans in their dried and split form, when they are small and light brown in colour, they’re perfect for making these crunchy fava bean snacks.

Dried split fava beans actually aren’t the easiest thing to find, at least in the UK, but you can buy them online. I bought these ones* from Amazon – it’s about a fiver for a bag, but one bag is enough to make 4 batches of fava bean chips, so it works out pretty economical overall (cheaper than buying 4 big bags of fancy crisps!).

Dried split fava beans spilling out of a plastic packet.

Crunchy fava bean snack

When fava beans are roasted, they become crispy and crunchy, and a brilliant alternative to potato chips or roasted nuts. I discovered them around Christmas time a few years ago. Every year at that time, we avoid having to make actual meals by surviving solely on little canapés and snacks for about two weeks. And these crispy fava beans are one of my favourite little nibbles!

You can flavour your fava bean chips with anything you like. I used vegetarian parmesan cheese (‘real’ parmesan is made with cow’s rennet, which isn’t veggie), and it works so well. Not only do you get the crunchy beans themselves, but you also get little flecks of crispy parmesan cheese, which brings so much flavour. Is there anything that tastes better than crispy cheese?!

How to make homemade fava bean chips

Step 1: Boil the split fava beans

First, boil the dried beans until they’re soft. It takes half an hour or so, so I’d recommend boiling them while you’re doing something else (cooking dinner / cleaning the kitchen / chatting on the phone, etc…), just to save time.

Boiled split fava beans on a baking tray.

Step 2: Toss the cooked beans in olive oil

Add some olive oil, and spread the cooked beans out on a baking tray. At this point, you can add plenty of salt and pepper, and whatever dried herbs and spices you fancy.

This time, I just used some mixed Italian-style dried herbs. In the past I’ve used my beloved smoked paprika instead, which also works well (though it does turn the fava bean chips a bit neon orange!).

Part-roasted fava beans tossed with grated parmesan cheese.

Step 3: Part-bake, then add the parmesan

Roast the fava beans for about 20 minutes, until they’re starting to crisp up. Then add the finely grated parmesan, and mix everything together. This is where the magic happens – pop it back in the oven again, and as the cheese crisps up, it will bring so much amazing flavour to the beans.

Crispy roasted fava beans on a baking tray.

Step 4: Roast again until crispy

After another 15 minutes in the oven, the fava bean chips will be golden brown and crispy all over.

You can eat them warm, straight off the tray (my preferred method, mainly due to my lack of self-control). Or, you can leave them to cool, then store them in an air-tight container until you’re ready to eat.

A bowl of crispy roasted fava bean snacks.

Nut-free lunchbox snack

My daughter’s starting school later this year, so I’m trying to stock up on ideas for nut-free lunchbox snacks. Most schools here don’t allow any nuts in lunchboxes due to potential allergies in the school, and these fava bean chips are a perfect alternative.

They’re nut-free, so able to be packed in school lunchboxes (as well as being suitable for those who suffer from nut allergies, of course). They serve the same function as a bag of crisps, but they’re a nice change, and will keep your child full all afternoon.

They’re also a bit less intensely crunchy than nuts, so less of a choking hazard for young kids.

An overhead shot of roasted fava beans in a bowl.

How to serve fava bean chips

There are plenty of different ways to serve these fava bean chips. Here are some ideas:

in a kids’ lunchbox, as an alternative to nuts
as a classy appetiser to serve with wine
with a sandwich, instead of potato crisps
scattered over a salad, crouton-style
as a crunchy topping for soup

Crispy roasted fava beans with parmesan cheese.

Are fava bean snacks healthy?

Everyone has their own definition of ‘healthy’, but I’d definitely place these fava bean chips closer to the ‘healthy’ end of my own personal spectrum. They’re like 95% beans, which can’t be bad, right?

And even though I did add some oil and parmesan cheese to my roasted fava beans, they’re a good alternative to the big bag of crisps that I usually crave, while still tasting amazing and totally hitting the ‘crunchy snack’ spot.

Parmesan baked fava bean chips

These parmesan baked fava bean chips are a crispy, crunchy snack idea – perfect for entertaining, or for a nut-free lunchbox snack!

Course Snack

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings people

Calories 110kcal

Author Becca Heyes

Ingredients

125 g (~ 1/2 cup) dried split fava beans
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried mixed herbs
2 tbsp finely grated vegetarian parmesan-style cheese

Instructions

Boil the dried split fava beans in plenty of water for around 25-30 minutes, until they are soft, but still holding their shape. Drain away the water.
Heat the oven to 150°C (Gas Mark 2 / 300°F).
Add the olive oil to the pan of beans, and toss to coat the fava beans. Spread them out on a baking tray, in a single layer if possible, and sprinkle with salt, pepper and dried herbs.
Place in the oven and roast for around 20 minutes, stirring halfway. The beans should be beginning to crisp up.
Sprinkle the parmesan over the beans, and mix well. Spread the beans out again, and roast for a further 15 minutes, until crispy and golden brown.
Eat warm, or leave to cool, and store in an airtight container.

Nutrition

Nutrition Facts

Parmesan baked fava bean chips

Amount Per Serving (1 portion)

Calories 110
Calories from Fat 46

% Daily Value*

Fat 5.1g8%

Saturated Fat 1g5%

Cholesterol 1mg0%

Sodium 222mg9%

Potassium 6mg0%

Carbohydrates 16.9g6%

Fiber 0.1g0%

Sugar 16.7g19%

Protein 0.7g1%

Calcium 23mg2%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/6 of the batch.

Looking for more lunchbox snack options? These carrot and cheddar bites are ideal:

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Cheesy Vegetarian

Air Fryer Gnocchi (with Pesto and Mozzarella)

Ahh, gnocchi! Adorable little potato dumplings that taste like little pillowy clouds – soft and fluffy, like little hugs for your mouth. I adore gnocchi cooked with all sorts of flavours, and this easy air fryer recipe involves:

crispy gnocchi cooked in a creamy pesto sauce
roasted vegetables that are sweet and tender
gooey little pockets of mozzarella cheese
a layer of rich tomato sauce to bring it all together

Doesn’t it just sound irresistible?! It couldn’t be easier to make, and the classic Italian flavours are just incredible.

Air fryer gnocchi and vegetables with mozzarella and pesto.

If you’re a regular reader here on Easy Cheesy Vegetarian, you might know that I’m not a fan of boiling gnocchi, and I usually cook it in a frying pan (see my instructions for frying gnocchi!). However, lately I’ve been experimenting with different methods – like baked gnocchi, and oven-roasted gnocchi. This time, I thought I’d use the air fryer!

Why Cook Gnocchi in an Air Fryer?

I use my air fryer several times a week, and I love it. An air fryer is essentially just a mini oven, so whatever you can cook in an oven, you can cook in an air fryer instead (and vice versa) – but it’s a lot quicker when there’s a smaller space to heat up.

Cooking this pesto gnocchi in an air fryer means you can turn it on, leave it to do its thing for a while, and return to perfectly cooked gnocchi. It’s a lot less labour intensive than cooking the gnocchi in a frying pan, and it’s quicker than using the oven. Best of both worlds!

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Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

gnocchi – any shop-bought gnocchi will work. I haven’t tested this recipe using homemade gnocchi, but I imagine that would work well too (though you’ll probably need to boil the gnocchi first).
vegetables – I used mushrooms, red onion and a yellow pepper. Any similar Italian-style veggies will work well.
pesto – I used a creamy basil pesto, but use whatever you like the sound of.
fresh mozzarella cheese
tomato sauce – choose your favourite tomato-based pasta sauce, or use your own homemade tomato sauce! It’s worth choosing a good quality sauce for this recipe.

Becca’s Top Tip

If you don’t have an air fryer, you could cook this recipe in a regular oven instead, or in a frying pan on the stovetop.

Recipe Video

Equipment

My air fryer is the Ninja Foodi MAX air fryer, which I really love, and I use it several times a week. I love how it has two separate baskets, so you can cook small or large meals easily. One of the baskets was enough to cook this air fryer gnocchi.

Here’s the one I have on Amazon:

Ninja Dual Air Fryer

I love the two separate zones in this air fryer!

If you’re in the UK or Canada, click the link to see a local product.

A bowl of air fryer gnocchi on tomato sauce.

Printable Instructions

Air fryer gnocchi and vegetables on tomato sauce.

Air Fryer Gnocchi with Pesto and Mozzarella

Air fryer gnocchi, with creamy pesto sauce, gooey pockets of mozzarella, and roasted veggies. This vegetarian meal is so easy!

Course Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 10

Cook Time 22

Total Time 32

Servings people

Calories 663kcal

Author Becca Heyes

Ingredients

2 Tbsp pesto (I used a creamy basil pesto)
2 Tbsp water
120 g mushrooms (~ 6 medium mushrooms)
1 bell pepper (I used yellow)
1 red onion
500 g (~1 lb) gnocchi
250 g (~ 9 oz) fresh mozzarella cheese, torn into pieces
340 g (~ 1 cup) good quality tomato pasta sauce

Instructions

Add the pesto and a splash of water to a mixing bowl, and mix well to thin out the pesto a little. This will help it to coat the gnocchi nicely.
Chop the mushrooms, pepper and red onion into bitesized pieces, and add them to the bowl, along with the gnocchi. Mix well to coat everything in the sauce.
Transfer the mixture to your air fryer, and cook at 180°C (350°F) for 10 minutes. Stir the gnocchi, and cook for a further 10 minutes.
When the gnocchi and vegetables are nicely crisped up, add the torn up mozzarella cheese to the air fryer, and cook for 2 more minutes, until the cheese has melted.
Heat up the tomato sauce – I warmed it in a bowl in the microwave, but you could use a pan on the stovetop instead, if you prefer. Serve the crispy air fried gnocchi on top of the hot tomato sauce.

Video

Nutrition

Recipe FAQs

Can I prepare this recipe in advance?

You could easily mix up the gnocchi / vegetables / pesto in advance, then store the mixture in the fridge until you’re ready to air fry, just before serving.

How should I reheat any leftovers?

I generally reheat any leftovers in the microwave. If you don’t have a microwave, you could also reheat in the air fryer or in a frying pan, but bear in mind that the sauce will dry up a bit if using these methods, so you may need to mix in a little water to freshen it up.

How should I serve air fried gnocchi?

This recipe can be served on its own, without any additional side dishes. However, if you’d like to serve something on the side, a simple salad would be a great addition.