All right! After the sprouts success, I went for green beans.
I used this recipe (http://www.dizzybusyandhungry.com/crispy-baked-green-bean-fries/) and followed it to the best of my knowledge, sans pepper.
Instead of delicious fresh green beans, I used a bag of Green Giant steam-in-bag beans.
I mixed these ingredients for the seasoning in a bowl.
3/4 cup breadcrumbs (I used Progresso plain)
1 tablespoon ranch dressing mix
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon salt
Then I beat two eggs in a second bowl. At that time I smoothed a thin layer of olive oil to cover a baking sheet. Next, heat oven to 425 degrees.
I tried two ways of coating the beans. The first: using a fork, individually submerging each green bean into the egg bowl, and then submerging the bean into the seasoning bowl and using a second fork to push onto the baking sheet. The second: dumping the remaining half of the bag of green beans into the egg bowl, being sure to coat them as best as possible, then adding the mass of beans to the seasoning bowl, mixing around, and dumping it all onto a baking sheet.
[Results: First method turned out much crispier and the coating stayed on better. Definitely worth the extra time, although a larger bowl or perhaps zip-lock bag might also work for better coating in mass quantities.]
Slide pan onto top rack and bake for 8 minutes, pull out, shake the pan, and bake for another 2-3 minutes.
While baking, I mixed some Miracle Whip, a crushed glove of garlic, dried red onion and remaining bread crumbs into a ramekin for a quick potent dip.
They were fabulous straight out of the oven and got a little soft after they sat out for a while. I guess we’ll see how they reheat! I’m thinking of adding feta and almonds.
REHEAT STATUS: Yes! 10 minutes on 425. Two days later, still good!