Roasted Edamame Chips: 2 Ways

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

Recipe PDF

▸ ▹ 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)


  1. Preheat oven to 350°F (180°C).

  2. Pour boiling water over the frozen edamame to thaw them out for a couple minutes. Then drain.

  3. 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.

  4. 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.

  5. 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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❤ Sadia

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