Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
A slight crunch on the outside gives way to a meaty texture inside. We used authentic New Mexico chile powder, which is made from pure dried chiles and has a slightly bitter taste; but regular chili powder is also good.
Ingredients[]
- 1 (14-ounce) package frozen blanched shelled edamame, thawed
- Cooking spray
- 1 tablespoon New Mexico red chile powder or chili powder
- 1 teaspoon onion powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground red pepper
Directions[]
- Preheat oven to 350°.
- Arrange edamame in a single layer on a baking sheet, and coat with cooking spray.
- Combine chile powder and remaining 4 ingredients.
- Sprinkle over edamame; toss to coat.
- Bake edamame at 350° for 1 hour, stirring every 30 minutes.
Yield: 5 servings (serving size: about 1/4 cup)