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5 from 1 vote

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.
Cook Time1 hr
Total Time1 hr
Course: Appetizers/ Snacks
Cuisine: American
Servings: 4
Calories: 157kcal
Author: HWC Magazine


  • 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


  • 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.)


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.


Serving: 1g | Calories: 157kcal | Carbohydrates: 11g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 588mg | Potassium: 494mg | Fiber: 6g | Sugar: 2g | Vitamin C: 7mg | Calcium: 71mg | Iron: 3mg