Crispy Parmesan Wasabi Soybeans

Crispy Parmesan Wasabi Soybeans recipe

Lately I’ve been craving healthy snacks – peas, almonds, crispy soybeans and plenty of fruits.  Raspberries tend to disappear quickly when I’m near them, I can easily eat one of those small little pints for a snack which leaves it as a expensive snack but so worth it.  Why can’t raspberries be cheap?  I’m constantly on the lookout for them on sale.   There’s a market near me that they’re occasional on sale at and when they are, I get hearts in  my eyes and skip home (with raspberries in hand).  What’s your favorite berry?  We grow a bunch of strawberries in the garden but I’m thinking we need to start growing raspberries next year! 

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Soybeans are one of my other favorite snacks and even better when I can make them straight from the garden!  Within 30 minutes you can enjoy crispy Edamame soybeans!  And trust me, they will make you snack happy!  I could snack on these all day, actually sometimes I do! 

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In my Dried Salted Edamame recipe we dry them for over 6 hours, but sometimes you don’t want to wait all day for Soybeans.  In this recipe here they are done in 30 minutes and are covered in Parmesan and wasabi.   The wasabi adds a nice spicy touch while the Parmesan gives it a bit of salt.     As soon as they come out of the oven, I’m practically picking up handfuls and throwing them in my mouth.

You can use fresh or thawed soybeans for this recipe.  If using frozen, make sure to pat them with a towel after thawing so you get the water out as best as you can.  The less  water locked in, the more crispy you can get the beans.

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I used freshly picked soybeans for this recipe straight from the garden.

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A little hard work of deshelling leaves me with beautiful beans.

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Into the oven they go..

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Out of the oven they come..

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Into the oven they go..

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Out of the oven they come..

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You want to keep them in the oven until they slightly start  to brown and become crispy.

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Then throw them in a bowl and enjoy!

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You can store these for quite some time too but they never last that long with me nearby. πŸ™‚

Crispy Parmesan Wasabi Soybeans


  • 1 cup of shelled edamame soybeans thawed or fresh
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 teaspoons wasabi powder
  • 1 tablespoon Parmesan cheese


  1. Preheat oven to 400 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a bowl mix all ingredients so soybeans are well covered.
  4. Place soybeans on cookie sheet, spreading them out so they are one layer.
  5. Bake 20-25 minutes until they are crispy and slightly browned. Flip the soybeans half way through.


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