Begin by rinsing the soybeans thoroughly under cold water to remove any dust or debris, then spread them out on a clean towel to dry completely. This dry surface helps ensure even roasting and crispiness.
Preheat your oven to 180°C (350°F) and line a baking sheet with a rim to prevent any spills during roasting.
Place the dried soybeans in a mixing bowl, then drizzle with the neutral oil. Toss gently with a spatula or spoon until each bean is lightly coated—that's what helps them turn crispy and golden during roasting.
Add the sea salt and smoked paprika, then toss again to evenly distribute the seasonings. You want each bean to have a little savory flavor and smoky aroma.
Spread the seasoned soybeans in a single layer on the prepared baking sheet, making sure they’re not overcrowded. Proper spacing allows heat to circulate, promoting even crisping.
Roast the soybeans in the oven for 20-25 minutes, shaking the pan every 5-7 minutes to ensure they brown evenly. Keep an ear out for a nutty, smoky aroma filling your kitchen—this is a sign they’re getting close.
Check the beans around the 20-minute mark; they should be golden brown and crackling when pressed. If they’re not quite there, continue roasting for a few more minutes, but watch carefully to prevent burning.
Once done, remove the baking sheet from the oven and let the soybeans cool on the pan for about 10 minutes. During this time, they’ll crisp up further and develop that satisfying crackle.
After cooling, give the soybeans a quick taste; if needed, sprinkle a little extra salt or spice while they’re still warm, tossing gently to distribute.
Transfer the crispy soybeans to an airtight jar and store at room temperature. They’re best enjoyed within a week for maximum crunch and flavor, making this a simple, healthy snack you can prepare ahead of time.
