If you’ve been following me for a while, you probably know I am a huge fan of crispy chickpeas, so much so that I put them in my salads every day. A couple of days ago I actually ran out (I know, how is that possible!), so when I saw I had frozen edamame soybeans, I thought to myself that those could probably work the same way as the chickpeas. So, I tried making them and I am pleased to say they are delicious!
I usually use my air fryer for making crispy chickpeas, but since I had quite a bit of soybeans, I baked them in the oven - only so I could do them all in one batch. I’m sure the edamame would turn out great if done in the air fryer in case you want to try that. For the technique, see the crispy chickpea recipe here. I used Asian flavours for these edamame, but feel free to swap out seasonings to whatever you like!
These roasted edamame are so tasty in salads, but they are also a handy snack. They are not as fully crispy as the chickpeas, but they are just as delicious and addictive. These soften as they sit, so if you like them on the crisper side, they are best eaten the same day they are made. I hope you make some and when you do, please let me know what you think.
ROASTED SPICY EDAMAME
3 cups shelled edamame soybeans, thawed
1 Tbsp extra virgin olive oil
2 Tbsp soy sauce
2 Tbsp toasted sesame seeds
1 Tbsp gochugaru (Korean chili powder) or Aleppo pepper
Juice of 1 large lime
Salt to taste
Preheat oven to 425°F.
In large bowl combine edamame, olive oil, soy sauce, sesame seeds, gochugaru and lime juice. Toss to coat well.
Place on parchment covered sheet pan and bake for about 30-35 minutes, stirring every 10 minutes, until golden brown.
Let cool completely.
Makes about 2 cups.