Crunchy Soybean Snack | Dry Roasted Soybean

Dry roasted crunchy soybean is a good source of protein for vegetarians and vegans. It is a delicious savoury snack which can be stored up to a month and only takes a few minutes to put together and let the oven do the rest.

Crunchy soybean snack is really high in protein, 1 cup of these will give you around 68g of protein. Hence, it is really healthy choice as a snack.

It comes really handy while tracking or travelling as it is light in weight and has a good shelf life. These are one of my favourites while travelling or on holidays as they are useful to keep your hunger pangs away.

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Easy Crunchy Soybean Snack Recipe

• 2 cups soybeans (dried).
• 1/2 teaspoon cumin powder.
• 1/2 teaspoon chilli powder.
• 1/2 teaspoon fennel seed powder (optional).
• Salt to taste.
• 2 tablespoon oil.
• 1 teaspoon chaat masala (optional).

 

How to make Easy Crunchy Soybean Snack

1. Step-1
   
   Wash and soak the soybean in the water for around 6-8 hours.
   
   

   

2. Step-2
   
   Wash and drain the excess water and remove any loose skin if you see.
   
   

   

3. Step-3
   
   Pat it dry with a tea towel to remove excess water.
   
   

   

4. Step-4
   
   Transfer it to a lined baking tray.
   
   

   

5. Step-5
   
   Add cumin, chilli, fennel seed powder, salt and oil.
   
   

   

6. Step-6
   
   Mix everything well and spread on a single layer.
   
   

   

7. Step-7
   
   Bake in a preheated oven at around 165 celsius.
   
   

   

8. Step-8
   
   After 15-20 minutes give it a quick stir and pop it back into the oven.
   
   

   

9. Step-9
   
   Continue cooking in the oven until it gets crisp. It may take 35-50 minutes. You just need to mix it every 15 minutes.
   
   

   

10. Step-10
    
    Once it get crisp take it out of the oven and while it is still hot add the chaat masala if using. Mix well and let it cool.
    
    

    

11. Step-11
    
    When it is cooled completely you can store it in an air tight container and enjoy whenever you want it will stay good for up to a month.
    
    

    

 

Notes: 

• Cook at low temperature not more than 165 otherwise it may burn and you get the burned flavour and it may remain undercooked from inside.
• Keep mixing after every 15 minutes to ensure even cooking in the oven.
• For flavouring you may choose garlic powder, oregano or rosemary whatever you like. It taste yum without it as well.

 

 

Crunchy Soybean Snack Video Recipe:

 

 

Try this Easy Crunchy Soybean Snack recipe and let us know how it turned out for you. We would love to hear from you.