Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
Thaw the frozen edamame completely and pat them dry with a clean towel to remove excess moisture, ensuring they crisp up during roasting.
In a mixing bowl, toss the dried edamame with a tablespoon of olive oil, making sure each bean gets a light coat. Sprinkle over the sea salt, smoked paprika, and garlic powder, then toss again to evenly distribute the seasonings.
Spread the seasoned edamame in a single, even layer on the prepared baking sheet, giving each bean space to roast properly.
Bake in the preheated oven for 15 to 20 minutes, stirring or shaking the pan halfway through. The edamame should turn a deep golden brown and develop some charred edges, filling your kitchen with a toasted aroma.
Once roasted, remove the baking sheet from the oven and immediately sprinkle the lemon zest over the hot edamame to add a bright, fresh contrast to the smoky flavor.
Let the edamame sit for 5 minutes to cool and crisp up further. The exterior should be crackly and fragrant, with a firm bite inside.
Transfer the roasted edamame to a serving bowl and enjoy immediately as a crunchy snack or topping for salads and bowls.
