Roasted Parmesan Edamame

Is it just me, or is this snack popping up everywhere?  If you haven't seen it, please let me introduce you.  It's a super simple, delicious, and somewhat guilt-free munchie that you can easily whip up to substitute for chips, and it's good for the whole family.  At our house tonight it is going to accompany some not-so-guilt-free tuna melts.

You need three ingredients:

• 1 bag frozen, shelled Edamame
• Parmesan cheese, freshly grated
• Sea salt

Pre-heat your oven to 400 degrees.

To defrost your frozen beans, rinse them with room-temperature water in a colander.

Lay them out on a few pieces of kitchen towel to dry.  Blot if necessary to get rid of the extra moisture.  You'll get crispier beans as a result.

Line a baking sheet with parchment (you can choose not to, but melted cheese + baking tray = no fun).

Put your beans on the parchment and gently smoodge them around so they're in a single layer.

Grate parmesan generously on top of the beans.  Measuring, shmeasuring.

 Give it a few cracks of freshly ground sea salt.

Bake 18-20 minutes and enjoy the toasty parmesan aroma that gently permeates your kitchen.

If you want to see how some other folks do it, look here, here, here, or here.  Three of the four recipes call for tossing the beans with oil, but one brave blogger tried it without and I think they're just dandy that way.

I'm not sure if these save well for the next day because there are never any leftover!