Asian
Crispy Roasted Edamame
Roasted edamame beans turned crunchy and salty: a high-protein snack that eats like a bag of crisps.
~35 mintotal~256 kcalper serving~19g protein~16g carbs~15g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 2.
Ingredients
- 2 cups shelled edamame (thawed)
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Sea salt
Cooking Steps
Preheat the oven to 200°C (400°F).
Pat the edamame very dry and toss with oil and seasonings.
Spread on a lined tray.
Roast 30–35 minutes, shaking halfway, until crisp.
Cool to crisp further.
Optional Enhancements
- Chilli flakes for heat
- Nutritional yeast for a cheesy note
- Air-fry 15 minutes at 190°C
Plant & Growing Tips
Edamame
- Sow seeds directly into warm soil (above 60°F/15°C) after the last spring frost.
- Choose a sunny location with well-drained soil and space plants 4-6 inches apart.
- Water regularly, especially during flowering and pod formation, to ensure good yields.
Natural Pest Control
- Aphids: Use a strong spray of water or introduce beneficial insects like ladybugs.
- Japanese beetles: Hand-pick beetles in the morning or use row covers to protect young plants.
- Stink bugs: Remove weeds which can harbor them and hand-pick adults.
Harvest
Edamame
- Harvest edamame pods when they are bright green, plump, and immature, before they harden.
- Pick pods when the beans inside are fully developed but still soft, typically 80-90 days after sowing.
- If left too long, the beans will become tough and starchy, suitable for drying rather than fresh eating.
Storing & Freezing
Airtight 2–3 days; re-crisp in the oven.
