When making roasted edamame (crunchy) in the oven, how can I prevent edamame shrinkage?

Hi chefs,

I have been trying to replicate this dry roasted edamame snack by baking my own edamame peas in the oven for one hour at 400degF, but they always shrink into tiny rocks.

Is there something that manufacturers of chips and crunchy edamame do to make it so their snacks retain as much of their original size as possible? I'd very much like to apply such a technique to my edamame if I could!

Any help would be greatly appreciated!!

Submitted March 08, 2017 at 09:57PM by NiroXu http://ift.tt/2lFEW5y