Thaw the frozen edamame under warm running water for about 2 minutes until fully defrosted, then transfer to a clean kitchen towel or paper towels. Pat them dry thoroughly—this is crucial for crispiness since moisture prevents browning and seasoning adhesion. Spread them out on the towel and let them air-dry for a minute while you prepare your seasonings.

Choose your flavor profile from the options below and combine all the relevant seasonings in a small bowl. I like to have all my seasonings mixed before adding the edamame so the coating happens quickly and evenly. The order doesn't matter here—just whisk everything together so there are no clumps, especially with the garlic and onion powder which can clump easily.

Place the dried edamame in a medium bowl and add your chosen oil (1.5 tbsp olive oil for most options, or 1.5 tbsp coconut oil for the sweet & spiced version). Toss well to coat evenly, then add your prepared seasoning mixture and toss again until every edamame is well coated. I find it helps to use a spoon to scrape the bottom and sides of the bowl to ensure nothing settles at the bottom—you want an even distribution so no bland bites in the final result.

Spread the coated edamame in a single layer on a rimmed baking sheet (or air fryer basket if using). For oven roasting at 425°F, bake for 20-25 minutes, stirring halfway through to ensure even browning—you're looking for a golden, slightly darkened surface with crispy edges. For air frying at 375°F, cook for 10-12 minutes with a shake of the basket halfway through. Either way, watch during the final few minutes to prevent over-browning.

Remove the edamame from the oven or air fryer and spread on a clean baking sheet to cool for 2-3 minutes. They'll continue to crisp up slightly as they cool, so don't be tempted to eat them immediately—let them rest! Once cooled, transfer to a serving bowl and enjoy immediately, or store in an airtight container for up to 3 days (though they're best eaten the same day for maximum crispiness).