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Summary
A toddler approved healthy snack that is shelf stable and takes less than five mins to make.
With so many things having added sugar, being loaded with carbs, or full or preservatives, it can be a challenge to find things our kids will like that are totally healthy for them. This is one of those rare recipes that delivers.
We slow roast the edamame to ensure a satisfying crunch and delicate nutty flavor. The result? A pantry-friendly, protein-packed snack that hits all the right notes, whether you’re feeding toddlers or snacking straight from the jar yourself.
10
servings3
minutes1
hour30
minutes130
kcal1
hour30
minutesWe slow roast the edamame to ensure a satisfying crunch and delicate nutty flavor. The result? A pantry-friendly, protein-packed snack that hits all the right notes, whether you’re feeding toddlers or snacking straight from the jar yourself.
Ingredients
340 g 12 oz Frozen Edamame (shelled)
3 g ½ tsp Celtic salt (sea salt), finely ground
Equipment
Directions
Before We Start
Types of Salts: We went fancy here and used sea salts that contain trace minerals and electrolytes. You can use kosher salt. If going by weight, kosher is 2.5g instead of 2g for a full batch.
Why Grind the Salt: To get the salt levels right, you will measure out coarse Celtic (sea salt), then use a mortar and pestle or spice grinder to make it a fine powder. This helps evenly distribute the salt on these small little morsels of fun.
Slow roasting: Two hours may seem like a long time, but low and slow is how we achieve completely crunchy texture. We have found if we try to speed it up the process, half the batch has a mushy interior. So be patient and let it bake nice and slow.Preheat oven
Heat the oven to 350°F (177°C).Grind the salt
Add the salt to a mortar and pestle, then grind it into a fine powder.Salt and separate the edamame
Add the salt to the medium sized bowl with the frozen Edamame and mix thoroughly. After about a minute or two the salt should start to defrost the edamame enough, but appearing wet. At this point you should be able to use your hands to de-clump any edamame that was frozen together.
Mix the salt and edamame one more time. The edamame doesn’t need to completely thaw before putting it in the oven. We just want ensure the salt sticks to the edamame and that none of them are stuck together.Bake
Transfer the edamame to a sheet pan lined with parchment paper, spread them evenly. Cook for 15 mins.Shake and Bake
Reduce the heat to 250°F (120°C). While the door is open shake the pan to help the edamame cook more evenly. Leave the door open for about a minute or so to let the heat out, so it drops down to 250° faster in the oven. Cook for an additional 65-85 mins.
Unfortunately, not all edamame will cook the same between different brands. So it is best to go by testing the texture to get the right timing for you. At 65 mins you can take a few out, let them cool for a few minutes and taste to see if it is crunchy throughout. If it is not there yet, let them continue roasting for another 5-10 mins and repeat the sampling process until the interior is crunchy.
In our tests, 80 mins was ideal. They will get crunchier as they continue to cool, but the interior should have some resistance when you pull them out of the oven.
Yes, that was definitely a Talladega Nights quoteLet cool..if you can
It is best to let these cool for at least 10-15 mins before eating so the steam can fully escape and the texture crisps up more, but hey, we can’t wait that long, so we don’t expect you to either.
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Additional Details About This Recipe
Can you do this with peas?
Yes! Green peas work, though they tend to roast faster and the flavor is not quite as pleasant. Check for doneness sooner (usually around the 60-minute mark at 250°F).
What is edamame?
Edamame are young, green soybeans harvested before they fully mature. They are commonly served in their pods or shelled and sold frozen. They have a slightly sweet, nutty flavor with a tender yet firm texture.
Where to buy Edamame?
In the USA, we commonly find Edamame in the freezer section of most grocery stores. We normally find them in 12oz bags, so we based the recipe on using a full bag of frozen edamame. They should not be in pods and they may also be called young soy beans.
How long will they last in the pantry?
Because we bake out most of the moisture from the Edamame, storing these in an air tight container and putting them in your pantry should last you for 6 to 12 months.
If you have a high humidity home, you can add a silica packet to your container to keep moisture at bay.
Instead of being focused on the date, look for signs of spoilage such as them being: stale or having an off smell, loss of crunch (becomes chewy or soft), rancid or bitter taste (due to the oils in the soybeans going bad), visible mold or discoloration.
Nutritional Facts
(per serving, approx. 1/10 of recipe)
- 130 calories
- 13g protein
- 6g total fat
- 1g saturated fat
- 10g carbohydrates
- 4g dietary fiber
- 2g total sugars
- 190mg sodium
- 50mg calcium
- 2mg iron
- 480mg potassium