Crispy Fried Soybeans

Crispy Fried Soybeans

Dried soybeans fried until crackly-crisp, then tossed with salt for a crunchy snack.

Total 12 hr 20 min Makes 4 servings Calories 310/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Soy

Dried soybeans are soaked, drained, and fried in batches until deeply golden and crunchy throughout. A light toss with salt and a pinch of chili powder turns them into a protein-packed snack that holds its crunch for days when stored properly. Serve them alongside beer, as a trail mix base, or as a crouton-like topping for salads and noodle bowls.

Ingredients

  • 2 cups dried soybeans
  • 4 cups water, for soaking
  • 3 cups vegetable oil, for frying
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder

Method

  1. Rinse the dried soybeans under cold water, then place them in a large bowl and cover with 4 cups of water. Soak at room temperature for 12 hours or overnight.

  2. Drain the soaked soybeans thoroughly and spread them on a clean kitchen towel. Pat dry very well, removing as much surface moisture as possible to prevent oil splatter.

  3. Pour the vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1 1/2 inches and heat over medium heat to 325°F.

  4. Carefully add the soybeans to the hot oil in batches, about 1/2 cup at a time, so they fry in a single loose layer without crowding.

  5. Fry each batch, stirring occasionally, until the beans turn deep golden brown and crisp, 8 to 10 minutes.

  6. Remove the beans with a slotted spoon or spider and transfer to a paper towel-lined baking sheet to drain. Let the oil return to 325°F between batches before frying the next.

  7. While still warm, toss the fried soybeans in a bowl with salt, chili powder, and garlic powder until evenly coated.

  8. Let the soybeans cool completely to room temperature so they crisp further, about 20 minutes, before serving or storing in an airtight container.

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    Crispy Fried Soybeans

    Dried soybeans are soaked, drained, and fried in batches until deeply golden and crunchy throughout. A light toss with salt and a pinch of chili powder turns them into a protein-packed snack that holds its crunch for days when stored properly. Serve them alongside beer, as a trail mix base, or as a crouton-like topping for salads and noodle bowls.

    12 hr 20 min 4 servings 310 cal

    Ingredients

    • 2 cups dried soybeans
    • 4 cups water, for soaking
    • 3 cups vegetable oil, for frying
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon garlic powder

    Method

    1. 1

      Rinse the dried soybeans under cold water, then place them in a large bowl and cover with 4 cups of water. Soak at room temperature for 12 hours or overnight.

    2. 2

      Drain the soaked soybeans thoroughly and spread them on a clean kitchen towel. Pat dry very well, removing as much surface moisture as possible to prevent oil splatter.

    3. 3

      Pour the vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1 1/2 inches and heat over medium heat to 325°F.

    4. 4

      Carefully add the soybeans to the hot oil in batches, about 1/2 cup at a time, so they fry in a single loose layer without crowding.

    5. 5

      Fry each batch, stirring occasionally, until the beans turn deep golden brown and crisp, 8 to 10 minutes.

    6. 6

      Remove the beans with a slotted spoon or spider and transfer to a paper towel-lined baking sheet to drain. Let the oil return to 325°F between batches before frying the next.

    7. 7

      While still warm, toss the fried soybeans in a bowl with salt, chili powder, and garlic powder until evenly coated.

    8. 8

      Let the soybeans cool completely to room temperature so they crisp further, about 20 minutes, before serving or storing in an airtight container.