Crispy Wasabi Parmesan Soybeans

Crunchy roasted soybeans tossed with olive oil, spicy wasabi powder, salty Parmesan, and a touch of salt. These crispy Parmesan wasabi soybeans deliver bold flavor and satisfying crunch in a simple snack you’ll reach for again and again.

Parmesan Wasabi Roasted Soybeans

Roasted snacks can get expensive—like those store-bought wasabi edamame bags that I could easily finish in one sitting! 😅 That’s why I started making my own simple roasted soybeans using our garden-grown soybeans. These crunchy, crispy little bites are perfect for a snack at home or on the go.

The wasabi adds a little spicy kick, while the salty Parmesan keeps them balanced and irresistible. If you love this, you might also enjoy some of my other soybean recipes, like edamame pesto or just simple roasted soybeans for an everyday snack.

This roasted wasabi edamame recipe is super easy, full of flavor, and guaranteed to become a favorite snack!

What type of soybeans should I use?

You can use fresh or thawed soybeans for this recipe. If using frozen, make sure to defrost them first, then pat them dry with a towel to remove any excess moisture. The drier the soybeans, the crispier they’ll bake—so don’t skip this step!

How to Roast Soybeans

Line baking sheet with parchment paper for easy cleanup.

In a bowl mix soybeans, salt, olive oil, wasabi powder and Parmesan cheese to coat the beans.
Note: You can easily double, triple, or more this recipe. Just change the servings in the recipe card and the amounts will automatically change!

Place soybeans on a baking sheet, spreading them out single layer.

Bake until crispy – and eat them all! 🙂

How to Store

Store your roasted soybeans in an airtight jar or resealable bag in a cool, dark, dry cabinet. They’ll stay fresh for a couple of weeks, but let’s be honest… they probably won’t last that long once you start snacking! For maximum crunch, you can even reheat them in the oven for a few minutes before serving.

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