Name: Crunchy Roasted Edamame
Cook time: 60 min
Total time: 60 min
Ingredients: 16 oz edamame beans (frozen shelled (you can also use the kind in the bean but you will have to first shuck them)); 2 tsp olive oil; 1 tsp sea salt; 1/2 tsp white pepper

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Crunchy Roasted Edamame are roasted with sea salt and white pepper and are crunchy, zesty, gluten-free, vegan and the perfect high-powered snack.

These little crunchy roasted edamame beans are super addicting. I love the crunch and then the little bit of zesty flavour from the spicy white pepper. You do not have to feel guilty if you over indulge in this treat as edamame beans are a good source of dietary fiber, protein, thiamine, iron, magnesium, phosphorus and copper, and a very good source of vitamin K, folate and manganese. You are going to want to check out this all inclusive The Benefits of Beans: We Explore the Scientific Research post from Thrive Cuisine for everything you need to know about BEANS.

We all need to have a little something to munch on during the games and with football season in full swing you need to be prepared as the fans are going to be hungry. Whether you're at home watching it on TV or in the stands sitting on those cold bleachers your going to be one happy camper if you have a bag of these in your pocket. You might not even want to share them and who could blame you...

I always like to have a bag of shelled edamame in the freezer as they are great in salads, stir fries and fun in fried rice. This is what edamame beans look like fresh out of the bag. It all starts with Mr. Buddy- Quality Assurance tester here in Healthy World Cuisine...

I love listening to people try to pronounce E D A M A M E for the first time. It is always a hoot and brings a smile to my face. Edamame are young soybeans, usually still in the pod, but I bought mine already pre-podded and a great convenience factor. Because the beans are young and green when they are picked, edamame soybeans are soft and edible, not hard and dry like the mature soybeans which are used to make soy milk and tofu. I am sure if you have ever eaten at a Japanese restaurant you have tried them. Edamame are delightful steamed with a little sea salt on top but they are even better crunchy and roasted for snacking.

Crunchy roasted edamame beans are also great snack for the kids lunches, toppings for a nice tossed salad or healthy mid-day snack to keep you running at full speed. Have you ever tried my roasted garbanzo beans?

The other day I bought a bag of dry roasted edamame beans and even my kids and hubby loved them so I was on a mission to re-engineer that at home. I made several batches and each with different flavour combinations such as chilli and lime, salt and black pepper, wasabi and even curry flavoured but my all time favourite was the simple but yet zesty salt and white pepper.

After several batches, I learned a couple of lessons about making crunchy roasted edamame beans...

1) When using frozen edamame beans, take them out of the freezer the day before and allow to unthaw and get rid of all the moisture and lay them out over a tea towel to dry. I placed my dry edamame in the refrigerator overnight in a plastic container with a few paper towels inside to gather up any remaining moisture. The dryer you get your edamame beans the crunchier the outcome of the roasting.

2) Keep the seasoning simple with just a little bit of olive oil and salt and pepper was best to let the nutty delicious flavour of the edamame shine through. (I tried using wasabi paste as I did not have powdered wasabi and that is a huge mistake, I did it for you so you do not have to repeat the same one...smokey kitchen, chewy edamame and got 2 thumbs down)

3) Bake for longer temperature...at 30 minutes they were chewy, at 40 minutes they were partly crunchy and partly chewy with some golden brown and some green. At 50 minutes they were perfectly crunchy mostly golden brown and some laced with a little green. (However, as you know I have the evil possessed "Pearl" oven so maybe you will need less or more time to achieve the same results)

4) Make more than you think you will need. These delicious crunchy roasted edamame beans go fast and the kids and adults will be fighting over them, so you best double the recipe.

More Delicious Healthy Roasted Seed and Nut Recipes

Easy Roasted Pepitas

Stove Top Party Nuts

Roasted Cajun Pumpkin Seeds

Spiced Nut Mix

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Crunchy Roasted Edamame

Crunchy Roasted Edamame are seasoned with sea salt and white pepper. They are crunchy, zesty, gluten free, vegan and the perfect high powered snack.

5 from 2 votes

Print Pin Rate

Course: Appetizers/ Snacks

Cuisine: American

Cook Time: 1

Total Time: 1

Servings:

Calories: 157kcal

Author: HWC Magazine

Ingredients

▢ 16 oz edamame beans
frozen shelled (you can also use the kind in the bean but you will have to first shuck them)
▢ 2 teaspoon olive oil
▢ 1 teaspoon sea salt
▢ ½ teaspoon white pepper

US Customary - Metric

Instructions

The night before take your edamame beans out of the freezer to unthaw on a tea towel. Place in a plastic sealed container with paper towels inside to capture any remaining moisture. (You can do this all on the same day but I had the best results with the ones I dried overnight)
Pre-heat oven to 190 degrees C or 375 degrees F.
In a medium bowl, dump your dried edamame beans, olive oil, sea salt and white pepper toss a pour out evenly onto a baking sheet.
Bake for about 40-50 minutes or until crunchy and slightly golden brown and crunchy, if still chewy they need to bake longer. Toss gently with spoon or spatula every 10-15 minutes to make certain sure the roasted edamame beans are cooked evenly on all sides.
Enjoy! Best if consumed with a day or two, if they even last that long. (My crunchy roasted edamame beans did not even last through the first quarter of the football game.)

Notes

Make sure that your edamame beans are in a single layer so that they get crunchy. In addition, please toss part way or every 15 minutes during the roasting process. Store in a sealed container for 1 week.

When using frozen edamame beans, take them out of the freezer the day before and allow to unthaw and get rid of all the moisture and lay them out over a tea towel to dry. I placed my dry edamame in the refrigerator overnight in a plastic container with a few paper towels inside to gather up any remaining moisture. The dryer you get your edamame beans the crunchier the outcome of the roasting.

Keep the seasoning simple with just a little bit of olive oil and salt and pepper was best to let the nutty delicious flavour of the edamame shine through. (I tried using wasabi paste as I did not have powdered wasabi and that is a huge mistake, I did it for you so you do not have to repeat the same one...smokey kitchen, chewy edamame and got 2 thumbs down)

Bake for longer temperature...at 30 minutes they were chewy, at 40 minutes they were partly crunchy and partly chewy with some golden brown and some green. At 50 minutes they were perfectly crunchy mostly golden brown and some laced with a little green. (However, as you know I have the evil possessed "Pearl" oven so maybe you will need less or more time to achieve the same results)

Make more than you think you will need. These delicious crunchy roasted edamame beans go fast and the kids and adults will be fighting over them, so you best double the recipe.