Pat the thawed edamame completely dry using a clean kitchen towel until no visible moisture remains

Transfer the edamame to a bowl and drizzle with olive oil, tossing until each bean is lightly coated

Sprinkle salt evenly and mix again so the seasoning distributes well

Spread the edamame in a single layer on the prepared tray, ensuring they are not overcrowded

Roast slowly in the oven, stirring occasionally, until the beans look slightly shriveled and feel crisp to the touch

Remove from the oven once golden and crunchy, then let them cool slightly as they firm up further