{recipe} Crispy Parmesan-Garlic Edamame

I am a big-time snacker. I love a salty snack with wine or cocktails before dinner, during that afternoon lull around 3 PM when I get sleepy and unmotivated, and late at night watching a movie. I can’t just sit around eating bags of chips all day, so I’m always on the lookout for new and interesting snack ideas that aren’t totally terrible for me. These crispy edamame, seasoned with parmesan and garlic and baked in the oven, are the latest snack craze in my house.

edamame

This is a Pinterest-inspired recipe. (You might think I would be reluctant about Pinterest recipes, considering this and this, but I am glad I kept an open mind.) It’s as simple as tossing shelled frozen edamame with olive oil, parmesan, and garlic, and baking them in the oven for 15 minutes. Nothing to chop, and if you use a sheet of parchment on the pan, you don’t even have to clean it.

I almost always use real parmigiano cheese in recipes, but for this recipe, the texture and consistency of Kraft parmesan, in the green jar, works fabulously. I think I’m inadvertently training my young son to be a snacker too, so that gives me additional motivation to seek out snacks that have some measure of nutritional value. He loves these as much as I do!

RECIPE: Crispy Parmesan-Garlic Edamame

INGREDIENTS:

  • one 10 to 12 oz. bag frozen shelled edamame
  • 2 Tblsp olive oil
  • 1/4 cup grated parmesan (I use Kraft)
  • 1/2 tsp garlic salt (or more to taste)
  • salt and pepper to taste

METHOD:

  • Heat oven to 400 degrees F. Prepare a sheet pan with parchment paper.
  • Put frozen edamame in a bowl. Add oil and toss to coat. Add parmesan, garlic salt, and salt and pepper to taste. (You probably won’t need much salt because the parmesan and garlic salt are already salty.) Mix well to coat.
  • Pour edamame onto prepared pan in a single layer. Bake for 15 minutes until crispy and lightly browned.
  • Serve immediately, or let sit and be served at room temperature.

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1 {recipe} Baked Salt and Vinegar Sweet Potato Chips | off the (meat)hook { 03.30.13 at 9:56 am }

[…] other oven-baked vegetable snacks like¬†crispy edamame or kale chips, these take a fair amount of time in the oven. Of course, the cooking time depends […]

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