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Roasted Smoky Soybeans

Roasting dried soybeans transforms them into a crunchy, smoky, nutty snack with a satisfying bite. The process involves sorting, soaking, tossing with seasonings, and roasting until golden and fragrant, resulting in a versatile snack or salad topping with a complex depth of flavor and crispy texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried soybeans preferably organic
  • 1 tablespoon olive oil just enough to coat
  • 1/2 teaspoon flaky sea salt adjust to taste
  • 1/4 teaspoon smoked paprika for smoky depth
  • 1/8 teaspoon cayenne pepper adjust based on heat preference
  • optional to taste sugar a tiny dust during last minutes

Equipment

  • Baking sheet
  • Wire rack (optional)
  • Mixing bowl
  • Spatula or spoon

Method
 

  1. Begin by sorting through the soybeans, removing any shriveled or broken beans for the best crunch. Rinse the soybeans thoroughly under cold water and then pat them dry with a clean towel to remove excess moisture.
  2. Spread the soybeans on a clean towel or paper towels and let them air dry completely—this helps them roast evenly and become crispy.
  3. In a mixing bowl, toss the dried soybeans with olive oil, ensuring each bean is lightly coated—this promotes even roasting and enhances flavor.
  4. Add the flaky sea salt, smoked paprika, and cayenne pepper to the bowl, then stir well to distribute the seasonings evenly over all the soybeans.
  5. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or use a wire rack placed on the sheet for better heat circulation.
  6. Spread the seasoned soybeans evenly on the prepared baking sheet, making sure they are in a single layer for uniform roasting.
  7. Place the sheet in the oven and roast for about 25 to 30 minutes, stirring or shaking the beans every 10 minutes to promote even crisping and prevent burning.
  8. Watch for a deep golden color and fragrant smoky aroma; if desired, sprinkle a tiny amount of sugar during the last 5 minutes for a hint of caramel sweetness.
  9. Once crispy and fragrant, remove the soybeans from the oven and let them cool on the tray for about 5 minutes—they’ll firm up as they cool, giving that perfect crunch.
  10. Transfer the cooled soybeans to a jar or container, and enjoy this smoky, crunchy snack on its own or sprinkled over salads and bowls.

Notes

For extra flavor, toss in garlic powder or cumin before roasting. Store in an airtight container for up to a week, reheating briefly if they soften. Experiment with different spices for personalized variations.