Are you a couch snacker like me? When I sit with my hubby at night to watch TV I love to snack on crunchy food. The thing is that finding something healthy is not easy. Now my problems have been solved with this easy Crunchy Edamame Recipe. 4 Ingredients and a sheet pan is all it takes to make these itty bitty delicious concoctions.
If you’re not familiar with Edamame, they are just green soybeans sold frozen or refrigerated either in pods or shelled. Edamame is usually boiled with water and eaten at Japanese restaurants. Due to their high levels of Fiber and Protein I buy them regularly. My girls LOVE THEM, when they don’t want to eat chicken or beef I give them edamame and they are super happy. They prefer them in pods so they can peel the shell themselves.
This Crunchy Edamame Recipe allows me to snack at night while fitting in my jeans the next day. Since they are baked and not fried it makes a very big difference. You can serve them as toppings on a salad instead of croutons, as a crunchy appetizer with cocktails or simply as an after school snack for the kids.
Make a few batches and place them in a zip top bag, so you can snack anytime! or even better, serve them while watching at big NFL game on TV. The great thing about this recipe is that it can take any flavor you want them to. Just sprinkle in cumin, chili, cayenne pepper, coriander, curry.. The possibilities are endless. Some people even sprinkle them with cheese! Maybe I’ll try that next time.
To make this delicious and EASY crunchy edamame recipe you will need:
– 2x 10 oz Bags of frozen shelled edamame, thawed
– 2 x tb. Olive Oil
– Salt and pepper
That’s it!!
Combine the ingredients and bake. Could it get any easier than this?
- 2- 10 oz bags of Shelled Frozen Edamame, thawed
- 2 tb. of Olive Oil
- Salt and pepper to taste
- Preheat Oven to 400 Degrees F
- In a bowl, combine all ingredients until the Edamame’s are completely coated with the oil.
- Place the mixture in a single layer on a sheet pan lined with parchment paper
- Bake for approximately 45 minutes. Tossing them every 10-15 minutes to keep them for burning.
- When they cool, keep them in an airtight container
krystel says
October 1, 2014 at 10:09 pmnever heard of this recipe
Nuresha Perera says
October 2, 2014 at 6:18 amhmmmm i’m craving for theses
Yvette Figueroa says
October 2, 2014 at 9:34 amNow I have to go to the grocery store! I love endamame! Thank you for this!
Tiffany says
October 2, 2014 at 9:55 amYou’re welcome Yvette! Great excuse to go shopping 😉
Felicita Moncada says
October 2, 2014 at 9:58 amI’ve never tried Edamame but these look so good! I love that it is an easy recipe!
Ana @ Miami Mommy Savings says
October 2, 2014 at 10:02 amThat looks so delicious Tiffany, you may just have to bring me some next time we see each other.
Tiffany says
October 2, 2014 at 6:30 pmI sure will Ana 😉
Megin says
October 30, 2014 at 1:08 pmThank you for sharing your post this week at Brag About It Link Party on VMG206. I’m featuring you at Next Weeks Brag About It Link Party, Monday at midnight!
~ Megin of VMG206
Tiffany says
October 30, 2014 at 1:17 pmThanks so much for stopping by Megin! What a great party!
Jessica says
November 11, 2014 at 12:30 pmOh man these look good! I feel like I haven’t had edamame in the longest but never knew how easy it was to make at home. I know what I am doing this weekend 🙂
Tiffany says
November 11, 2014 at 6:31 pmThanks so much Jessica!
Natasha in Oz says
November 12, 2014 at 3:03 amThanks for sharing your delicious recipe at the Say G’Day linky party. I’ve just pinned this to the Say G’Day Saturday board.
Hope you are having a great week.
Best wishes,
Natasha in Oz
Tiffany says
November 12, 2014 at 11:11 amThanks so much Natasha! Great party!
Kristina @ My Own Home Blog says
November 12, 2014 at 11:06 amI love edamame, they are such a great snack. I’ve never baked them before, I must try this
Tiffany says
November 12, 2014 at 11:10 amthanks so much Kristina! Let me know how it comes out
Chelsey says
May 21, 2015 at 9:18 amHow long to these keep? My kids will love this!
Tiffany says
May 21, 2015 at 9:26 amLeave them in a zip top bag for a couple of days… Mine never last that long 🙂