Crispy Parmesan Edamame

By Wednesday, March 2, 2016

Snack time!

Crispy Parmesan Edamame |

One of my favourite things to make, when I’m craving salt but don’t want to down a bag of chips, is edamame. I buy from frozen, in the shell, and heat them up just like at Asian restaurants. Then I toss them in some sesame oil and sea salt. So good!

Lately, though, I’ve been buying shelled edamame to throw into things like salads and pastas. I particularly love sneaking them into taco salads, which are a regular menu item in our household. So easy and soo delicious.

Crispy Parmesan Edamame |

The other day, I was testing a recipe for roasted chickpeas (recipe coming eventually!) and thought… why can’t I roast edamame and make a tasty snack too???

It was the BEST idea ever. All I did was thaw a package of edamame, dry them, toss them in olive oil, and sprinkle them with finely grated Parmesan cheese and salt and pepper. Then I roasted them at 400 degrees for about 25 minutes.

Crispy Parmesan Edamame |

The result were crispy, crunchy and flavourful edamame that made such a tasty snack. Yum!

This would work equally as well with shaky Parmesan cheese – you know, the Kraft kind. So use whatever you have!

Crispy Parmesan Edamame
  • 12 oz shelled edamame, thawed and dried
  • 1.5 tbsps olive oil
  • ½ cup finely grated Parmesan cheese
  • Salt & pepper, to taste
  1. Toss the dried edamame in olive oil and add to a 9x13 glass baking dish. Sprinkle with salt and pepper, and then grated cheese. Bake at 400 degrees for 15 minutes, and then stir/turn. Bake for another 10 minutes, or until desired crispiness is reached. Season with more salt and pepper as desired. These are best if eaten soon after baking.
Crispy Parmesan Edamame |

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