MyNetDiary
Roasted Spicy Edamame
MyNetDiary

Roasted Spicy Edamame

Elevate shelled edamame by tossing with spices before baking to create a flavorful, crunchy, high-protein, lower-sodium snack. You won't miss chips with this munchy!
  • 5 min Prep
  • 1h   30m Cooking
  • 4 servings Total
  • 166g Weight
214 cals/
serving
Elevate shelled edamame by tossing with spices before baking to create a flavorful, crunchy, high-protein, lower-sodium snack. You won't miss chips with this munchy!

6 ingredients

...
24 oz Edamame frozen unprepared
...
2 tsp Canola oil
...
1 tbsp Chili powder
...
1 tsp Onion powder
...
1/2 tsp Ginger ground dry
...
1/2 tsp Pepper red or cayenne spice

11 steps

  • Thaw frozen edamame ahead of time in frig.
  • Preheat oven to 325F.
  • Use about ½ tsp of the canola oil to coat a cookie sheet with edges (or just use spray oil).
  • Shell the entire bag of thawed edamame and place in a large bowl.
  • Add the remaining canola oil to the shelled edamame and mix well to coat.
  • In a small bowl, mix the chili powder, onion powder, ground ginger, and ground red pepper.
  • Add spices to shelled edamame and mix well to coat.
  • Spread the shelled edamame onto the oiled cookie sheet.
  • Bake for 1½ hours. Periodically stir the contents so that they toast evenly – about every
    20 minutes or so.
  • Remove and cool for 5 minutes before eating.
  • Once cool, store leftovers in an airtight container.

Tips:
Buy frozen shelled edamame (mukimame) if you can find it. A 12 oz bag of shelled edamame works well.

If you want a salty taste but need to watch your sodium, try a reduced sodium or sodium-free salt substitute.

Sea salt has nearly the same amount of sodium as regular table salt. Log the amount of salt you use if you need to track sodium.