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 salt or salt-substitute
· ½ teaspoon white pepper
Instructions
1. 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)
2. Pre-heat oven to 190 degrees C or 375 degrees F.
3. 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.
4. 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.
5. Enjoy! Best if consumed with a day or two, if they even last that long.
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.
Note from Kate - I like to season with garlic powder, onion powder, paprika, and salt-substitute for snacking. If I’m feeling spicy, I add chili powder and a squeeze of lime! Experiment with any salt-free, sugar-free seasonings!
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