Let’s talk about a healthy snack that is blowing my mind recently: CRISPY DRY ROASTED EDAMAME.
Yes, edamame as a snack. Can you get into it?
I know I can. I love edamame in any form – even frozen – and I always sneak a few handfuls when I’m cooking with them. What is it with frozen legumes? I just love them.
I’ve roasted chickpeas before, but I never thought about roasting edamame until I ate a packaged version a few weeks ago. They were crunchy, salty, oh-so-addictive, and surprisingly healthy! I thought there must be some sort of black magic happening when I checked out the package and saw only two ingredients listed: edamame and salt. How do they get and stay so crispy?!?!
Turns out the trick is just that: no other ingredients. Adding oil definitely diminishes the crispiness, and makes them get soggy after the first day. But if you use just beans and salt? Unreal crispy, crunchy deliciousness, kind of like toasted pumpkin seeds. Does this work with other beans?! You better believe I’m going to find out.
Almost as magical is a trick I learned from Alexis: roasting frozen vegetables right out of the freezer. A few weeks ago she instagrammed a picture of a tray full of frozen veggies ready to pop into the oven, and I was all, WHAAA? If I’m roasting frozen veggies or beans, I’ve always defrosted them first, thinking that they would steam themselves instead of roast if I didn’t. Turns out that was very much incorrect… and I think the best part of this recipe is that your edamame can go from freezer to oven in less than 30 seconds. Just give them a healthy shake of salt and get roasting!
The person who decided to package and sell these is a genius. But YOU don’t need to make him rich… you, Susie Homemaker, can do just as well yourself.
So that’s the scoop on these tasty little gems. They are seriously addicting by the handful, and you better believe my next salad is going to be sprinkled with them, too. They are just as crispy on day 7 as on day 1. (Can you believe I managed to save some for a week?! Miraculous.) Your next protein-packed snack awaits!
- 16-oz package frozen edamame
- 1 Tbsp kosher salt
- Preheat oven to 350. Spread frozen edamame in an even layer on a baking sheet. Sprinkle with salt.
- Roast until browned and crispy, about 1 hour, stirring occasionally to keep the edamame around the edges from burning. You can adjust the cooking time depending on your preferred level of crispiness.
- Enjoy! Roasted edamame will stay crispy and delicious for one week in a covered container.
Even healthier than the leftover-from-Halloween peanut butter cups I’ve been snacking on?? :)
Impossible! :)
I love edamame and it sounds delicious like this!! I never knew that about roasting frozen veggies either. But you can bet I’ll be giving it a try. It doesn’t get much easier than that!
It opens up a whole new world of frozen veggies to me!
This sounds so good! I’m going to try it tonight :)