Crispy Parmesan Edamame

Ahh Pinterest… I resisted for so long but last month I finally added the App to the front page of my iPhone/iPad Mini along with all the other Apps that I use daily. Flicking through the pins has become a bit of an addiction and given I have interests ranging from geekery to crafts on top of being a foodie, there’s never a shortage of stuff for me to repin.

Crispy Parmesan Edamame

Pinterest addiction is not a bad thing at all though. So far it’s helped me be more pro-active about cooking things I see and like. I’ve tried many times to centralise ‘must-try’ recipes (online lists, scrapbooks etc.) but usually it’s a case of out of sight, out of mind.

Cutting recipe clippings or bookmarking a webpage is one thing but reminding yourself to try a recipe is another matter. Pinterest has been an easy way for me to collate interesting recipes and since I check it everyday (at least once), it has so far worked well as a reminder for me to try something out and generally it’s been sooner rather than later.

Anyway, one such recipe that grabbed me was crispy edamame or soy beans. It’s very simple and sounded utterly delicious. If you haven’t tried edamame before, it’s a very moreish and healthy treat. You usually get a bowl of boiled, salted edamame as a beer snack in Japanese bars. Packs of frozen, unshelled edamame are usually available at Asian grocers and they are inexpensive to boot.

Crispy Parmesan Edamame

The original recipe is pretty straightforward but I made some changes (as you do…). Rather than sprinkling the Parmesan before baking, I decided to toss the cheese through the soy beans afterwards since Parmesan browns a bit too much for my liking in a hot oven. I also used green peppercorn which I think complements edamame better.

This is such a lovely snack but I’m thinking these soy beans would also be great to add to a salad. Yay Pinterest!

Crispy Parmesan Edamame (Soy Beans)
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
A tasty, healthy treat that is also quite inexpensive to prepare.
  • 1 cup of thawed, shelled edamame (you can usually buy them shelled)
  • ½ tbsp of crushed green peppercorn (or regular pepper to taste)
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 heaped tbsp of Parmesan cheese (grated finely)
  1. Spread out edamame on a baking sheet lined with greaseproof paper and drizzle over with olive oil to coat.
  2. Sprinkle over peppercorn and salt and place into the oven, pre-heated to 200C.
  3. Bake edamame for 15 minutes, checking every so often that they are not getting too browned.
  4. Remove from oven and transfer to a mixing bowl.
  5. Add Parmesan cheese and coat edamame well while hot.




  1. Liz

    December 4, 2012 at 4:46 pm

    Where can you green peppercorn from?

    • Monica

      December 9, 2012 at 7:17 pm

      Hello. You should be able to get green peppercorns at most good grocers or even supermarkets. Otherwise regular black peppercorns are fine too :)

  2. Chompchomp

    December 9, 2012 at 7:23 am

    Makes a change from wasabi coated peas/chickpea etc etc!

    • Monica

      December 9, 2012 at 7:13 pm

      So true – It’s gluten free too right? I’ll go Parmesan over wasabi any time, unless with raw seafood :)

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  4. Lisa Heist

    August 5, 2014 at 5:24 am

    200 deg for 15 mins didn’t even warm let alone brown my edamame. I bumped up the heat to 350′

    • Moni

      August 5, 2014 at 11:27 am

      Sorry to hear! I will check my recipe but it sounds like you might have set your oven to 200 Fahrenheit whereas I use Celcius here in Australia. 350 F sounds about right though.

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  6. Nancy Stewart

    November 4, 2014 at 2:51 am

    Maybe even 400′ if you like them really crunchy. Just made these and they are wonderful!

  7. jennifer

    December 6, 2014 at 2:18 pm

    How do you keep them after baking.. refrig? Cabinet?

  8. Amber

    December 10, 2014 at 4:38 am

    Great idea! Might also try with ranch and italian seasoning packets! Yum!!!]

  9. Eadgyth

    December 11, 2014 at 12:44 am

    200 C is about 400 F. I’m going to give this a try, roasted vegetables have been my favorite lately.

  10. Sharon Zollenberg

    January 1, 2015 at 8:19 pm

    I love edamame, and with your recipe I love it even more. Also, Pinterest is great to rid excess paper. I pin the recipe (as I did yours) on my Kindle Fire, and open it when I cook in the kitchen….waa laa….no paper to lose.

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  14. Mathew Anderson

    June 24, 2015 at 6:08 pm


    I have read your blog , really nice information you have shared.

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