Crunchy Baked Green Beans

I don’t have much to add here, except eat these up! By the way, once these cool, they lose their crispness so only make what you think you are going to eat (although they can be kept warm in the oven). I've got some leftovers, so I'm chopping them into a stir fry tonight.

 Ingredients:

1 pound fresh green beans, stemmed, rinsed and completely dried
2 egg whites
2 teaspoons corn starch
1 Tablespoon seasoning (whatever you like-I’m using a fabulous seasoning blend from Penzey’s® called “Fox Point”, divided
Cooking spray

Directions: Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper and spray well with cooking spray. In a mixing bowl, beat the egg whites until soft peaks form. Sprinkle in the corn starch and 2 teaspoons of seasoning. Beat a few seconds longer to mix everything together. Gently move the green beans into the egg white mixture and remove them one by one, letting any excess egg white mixture drip off. Line them up on your baking sheets like little soldiers, close but not touching. Spray with cooking spray, sprinkle with the remaining seasoning and bake for 10 minutes. Turn the baking sheets around and turn the green beans over (tongs work great) and bake for another 10 minutes.

Note: If you want these super crispy, you might want to roll them in whole grain panko after the egg white bath and then spray with cooking spray and bake.