How do I make dry roasted edamame at home?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Merrill is a co-founder of Food52.
This may help: http://www.ehow.com/how_5764164_make.... If you want something drier and crunchier, I'd suggest putting them in a lower oven (250 F) for a longer period of time.
AntoniaJames is a trusted source on Bread/Baking.
I feel a project coming on . . . . something crispy, and brined . . . . .;o)