Let’s be honest, I really let my sweet tooth get out of hand this holiday and now I’m trying to dial it back a tad. And since it’s the beginning of the year and I know a lot of people (including myself) are trying to stick to their New Year’s goals of cutting back on the sweets, it didn’t seem right to tempt everyone with a blog post of baked goods covered in frosting or peanut butter. Also, can I even still write about New Years? It’s February.
For this recipe, I grabbed some inspiration from my friend, who commented on one of my MyFitnessPal statuses about her favorite high-protein, low carb snack. She suggested edamame and I picked some up on my last shopping trip.
If you’ve never had edamame, it’s a soybean that you usually steam in the pod. You can eat it by salting them in the shell and sucking them out of the pod. It’s really good and crunchy and satisfying when you want to reach for a potato chip. It doesn’t have an overwhelming bean or pea flavor either.
I normally eat edamame like the method I described above, but this time I decided to venture out and am I glad I did.
I told my boyfriend that these baked parmesan edamame are like Cheeze-Its, but with protein. They’re certainly as addictive.
These are best eaten warm and on the same day, or else they’ll get soggy. But they’re so good that you won’t have any problems with that. We devoured these.
Preheat oven to 400° F.
Generously coat your edamame beans with the olive oil.
In a small bowl, mix together the flour, parmesan, salt, and pepper until well combined.
I recommend using a fresh grated parmesan (one you’ll find in the refrigerated aisle), instead of the green tubes of parm you find by the pasta. I used to think I hated parmesan because my only exposure to it was that stuff. It’s packed full of preservatives and tastes incredibly bland. Do yourself a favor and either grate your own or buy it freshly grated. It changes everything.
Using about a handful at a time, place your oil covered beans into the flour mixture and generously coat them.
Place your battered beans on a silpat or a parchment-lined cookie sheet.
Bake at 400° F for 30 minutes. Be sure to turn them half-way through to cook them on both sides.
I hope you enjoy these as much as I did. I’ve seen variations where people have added wasabi, and I was tempted to add sriracha – so let me know if you do!
- 9 oz. (or 2 cups) of shelled edamame, cooked, and thawed, if frozen
- 2 Tbsp of olive oil
- ¼ cup of flour
- ½ cup of grated parmesan
- 2 tsp of salt
- 1 tsp pepper
- Preheat the oven to 400 ° F.
- In a small bowl, mix together the flour, parmesan, salt, and pepper until well combined.
- Generously coat your edamame beans with the olive oil
- Using about a handful at a time, place your oil covered beans into the flour mixture and generously coat them.
- Place your battered beans on a silpat or a parchment-lined cookie sheet.
- Bake at 400° F for 30 minutes, turning halfway through..
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