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Parmesan Baked Edamame
Posted by | Photo by Elyse Belarge

Parmesan Baked Edamame

The healthier, greener version of popcorn

There’s nothing quite like sitting down to a movie with a big bucket of buttery, salty popcorn. You sink your hands into the warmth and pull out a handful of greasy delight. But summer is just around the corner, and that bathing suit isn’t gonna get any bigger. Don’t be sad though, because now you can still enjoy some deliciously salted snacks while watching an ultimate classic like She’s the Man with your ladies. Parmesan baked Edamame beans are perfect for any occasion. In fact, I’m snacking on some right now. And they’re super easy to make, too. It  just takes three ingredients.

Prep Time: 8 minutes
Cook time: 15 minutes
Total time: 23 minutes


Photo by Elyse Belarge

Photo by Elyse Belarge

Edamame beans
Parmesan cheese

Servings: 2-3


1. Preheat your oven to 400°F.

2. Put your beans in a strainer and run them under warm water to help them thaw out a little.

3. Place them on a towel to dry off for a few minutes. While you’re waiting, cover your baking sheet with baking parchment.

4. After you’ve done this, lay your beans on the tray. Make sure they’re nice and spread out, so they can all get some cheese on them.

Photo by Elyse Belarge

Photo by Elyse Belarge

5. Grate the parmesan all over the beans. The more cheese the better. (You can use pre-grated cheese if you prefer.)

Photo by Elyse Belarge

Photo by Jenna Massucci

6. Sprinkle a nice pinch of salt over the edamame

Photo by Elyse Belarge

Photo by Elyse Belarge

7. Put your tray in the oven and leave to cook for 15 minutes or so.

8. When they come out of the oven, give them a second to cool before you try to stuff ‘em in your face. We wouldn’t want you burning your fingertips. Enjoy!

Photo by Elyse Belarge

Photo by Elyse Belarge

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Elyse Belarge

About the author

Elyse is a junior Environmental Studies major at Binghamton University. The only thing she loves more than traveling to new places is trying new foods, and anything with chocolate is a must.

View all articles by Elyse Belarge

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