Go Back

Homemade Roasted Soybeans

Roasting soybeans at home transforms them from dull, raw legumes into crispy, nutty snacks with a deep earthy flavor. This simple process involves dry roasting in the oven, resulting in a crunchy, golden-brown finish that makes for a meditative kitchen moment. Customizable with spices and seasonings, these soybeans are perfect for snacking or adding crunch to salads.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dry soybeans preferably organic and unsalted
  • 1 teaspoon neutral oil canola or grapeseed
  • ½ teaspoon coarse sea salt adjust to taste
  • ¼ teaspoon smoked paprika or chili powder optional, for flavor
  • ½ teaspoon vinegar apple cider or lemon juice, optional

Equipment

  • Baking sheet with rim
  • Mixing bowl
  • Kitchen towel
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 180°C (350°F). Ensure your baking sheet is ready and set aside.
  2. Measure out a cup of dry soybeans, then rinse them thoroughly under cold water to remove any dust or debris. Drain well and pat dry with a kitchen towel until completely dry.
  3. Place the dried soybeans in a mixing bowl and drizzle with a teaspoon of neutral oil. Toss gently to coat all beans evenly—this helps them crisp up nicely.
  4. Add the coarse sea salt and any spices you like—such as smoked paprika or chili powder—then toss again to distribute the seasonings evenly.
  5. Spread the seasoned soybeans in a single layer on your prepared baking sheet, making sure they’re not crowded—air circulation is key for even roasting.
  6. Bake the soybeans in the preheated oven for 20–25 minutes, stirring or shaking the pan halfway through. Keep an eye on them as they turn a deep golden brown and emit a toasty aroma—this is your cue they’re nearing perfection.
  7. Once they’re crispy and fragrant, remove the soybeans from the oven and let them cool on the baking sheet for about 10 minutes. They’ll continue to crisp up as they cool down.
  8. If desired, toss the cooled soybeans with a splash of vinegar for a bright, tangy finish. Taste and adjust the seasoning with more salt if needed.
  9. Transfer the roasted soybeans to a bowl and enjoy immediately for the best crunch. Store any leftovers in an airtight container at room temperature for up to 3 days, reheating briefly if needed to revive their crispness.

Notes

Dry thoroughly before roasting for maximum crispness. Feel free to experiment with spices and seasonings to customize your snack. Reheat in a low oven to refresh crunchiness if they soften over time.