Recipe starts at 04:38
A tasty protein-packed snack on their own, or use these little gems as a topping for a nourish bowl or salad.
Roasted Edamame Chips: 2 ways
▸ ▹ Vegan, nut-free, gluten-free
Yield: 1½ cups
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
2 cups (310 g) frozen shelled edamame
Version 1: Curry Edamame
1½ tsp (6 g) curry powder
Version 2: Miso Maple Edamame
2 tsp (10 mL) miso paste
2 tsp (10 mL) maple syrup
1 tsp (5 mL) chipotle sauce (or substitute any hot sauce)
Preheat oven to 350°F (180°C).
Pour boiling water over the frozen edamame to thaw them out for a couple minutes. Then drain.
Version 1: in a bowl, toss 1 cup (155 g) of the thawed edamame with the curry powder. Transfer to a parchment lined baking tray and spread apart the pieces.
Version 2: in a bowl, add the miso paste, maple syrup, and chipotle or hot sauce. Using a fork, mash the ingredients together until smooth. Then add the remaining 1 cup (155 g) of the thawed edamame, and toss to coat. Transfer to a parchment lined baking tray and spread apart the pieces.
Bake for 30 - 35 minutes, mixing once halfway. Bake until edamame start to dry out and turn golden.
Storage: store in an air-tight container in the fridge for up to 3 days. Best if reheated in the oven, to retain crispiness.
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