This air fryer edamame is the perfect rice bowl topper! Crispy, chewy, and golden brown shelled edamame can be seasoned however you like. Whenever I make these as part of a speedy and no fuss vegan dinner, I have to stop myself from snacking on them. As long as you remember to thaw the frozen edamame ahead of time, this recipe only takes about 15 minutes to prepare and cook. I also share my go-to spicy version with chili crisp!
It’s tough to admit, but I do get a bit bored with tofu and tempeh sometimes. With my weightlifting journey, I tend to go heavy with both of these ingredients. Doing this leads to an aversion (or “ick”) here and there if I’m being honest. Thank goodness for frozen shelled edamame! I can pretty much always go for something in the bean category and I never get tired of these whole, tender soybeans. Bags of them in the supermarket freezer section are usually pretty cheap too.
The air fryer is essential in this recipe. The high heat and the way that the heat is channeled in the machine results in perfectly golden brown edamame. You get a mix of crunchy edges and pleasantly chewy middles. I have not been able to replicate results like this with my oven unfortunately.
More Edamame Recipes:
These golden air fryer edamame are excellent on a rice or grain bowl, especially with a healthy drizzle of peanut sauce. It’s a delicious flavor pairing that I go to time and again in my kitchen. I also like them as a salad topper!
In the recipe, I include a note on making a spicy version of these crunchy edamame. I simply use a tablespoon of chili crisp in place of the avocado oil (I like Lao Gan Ma brand). The end result is a little tingly, deeply savory, and hard to stop eating honestly.
Hope you love these!
Crispy & Chewy Air Fryer Edamame
Ready in 15 minutes and perfect as a rice bowl or salad topper! Air fryer edamame can take on whichever seasonings you like and has an irresistible crunchy and chewy texture.
Servings 3 -4
Ingredients
- 2 cups frozen shelled edamame thawed
- 1 tablespoon avocado oil
- sea salt and ground black pepper, to taste
- Optional additional seasoning: garlic powder, onion powder, smoked paprika, red pepper flakes, za’atar, curry powder etc.
Notes
- These are an excellent rice bowl component with some other veggies and a big drizzle of peanut sauce.
- I make crispy chickpeas in my air fryer the exact same way, so you could do a half and half mix of chickpeas and edamame if you like.
- I have not been able to achieve similarly crispy and chewy results in the oven unfortunately.
- The edamame is best enjoyed fresh out of the air fryer! They tend to lose their crisp edge after sitting out for a bit.
- I like to make a spicy version of these as well! I’ll just use 1 tablespoon of chili crisp, scooping an even amount of both the oil and chili/other bits in the jar in place of the oil and then proceed with the recipe as written. I use the Lao Gan Ma brand of chili crisp.
Instructions
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Preheat the air fryer to 400°F and set the timer for 14 minutes.
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Using a paper towel, blot any excess moisture off of the edamame. Then, transfer the edamame to a medium bowl. Add the avocado oil, salt, and pepper. Toss with a spatula to combine.
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Once the air fryer is at 400°F, pour the edamame in and close the air fryer. Give them a gentle stir with a spatula every 3-4 minutes. Avoid shaking the basket as this sends the edamame to the bottom of the basket (under the perforated tray) where they don’t brown as well.
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These may be done as early as 12 minutes in, so just keep an eye on them!The edamame should be golden brown and crisp when done. Enjoy immediately!
