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.
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