Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.)
