Steam green beans in a steamer basket for 5 minutes or microwave for 2 ½ minutes (in 30 second intervals) until crisp tender.
Preheat oven to 475° F.
Put crackers into a food processor and pulse until fine crumbs.
In three different shallow dishes add the coconut flour, egg whisked with milk, and cracker crumbs with sea salt and pepper.
Coat the green beans in flour, egg wash, then cracker crumbs. Shake off excess.
Place green beans on pan. Bake for 5 minutes in the oven at 475° F then turn oven to broil on bake for 1 more minute.
For the dip: Chop jalapeno very fine. Add jalapeno, tomato paste, sea salt, and paprika to greek yogurt and mix.