Baked Soy Nuts

by Brenda Langton, Tastemaker in Residence - recipe courtesy of Mill City Market Chef Heather Hartman

Soy nuts are a healthier snack option than many other snacks. There are two types: deep-fried soy nuts and dry roasted soynuts. They are made from whole soybeans which have been soaked in water and then baked or roasted until crisp and brown. Soy nuts are similar in texture and flavor to peanuts, but are healthier as they contain far less fat and more protein than peanuts.

Soy Beans rinsed and sorted 
Canola or Coconut Oil - (seasoning preference)


  1. Look for rocks, clumps of dirt, or other debris. Rinsing will wash beans of any dirt that may be on the beans. Place them in a container and cover with water.
  2. Make sure to cover at least 4 inches past beans. Leave on counter in cool area, or in fridge during the warm summer months. Soak for at least 6 hours, but not more than 15 hours.
  3. Drain beans well, and place on a sheet tray for 15 minutes to dry out a bit.
  4. Set oven to 300℉.
  5. Put beans in a bowl, and add canola or coconut oil and salt. Place on a sheet tray, and bake for 35-50 minutes. This is where your patience comes handy!
  6. Take the soy nuts out of the oven, and stir well. They need to be crisp and dry when done, if not put back in oven and cook more. If you have a convection oven, use it!
  7. When soy nuts are dry and crisp, remove from oven and cool. Add more salt if needed.
  8. Store in a dry, cool place for up to 5 days, or in the fridge up to 15 days.

Cook’s Notes

  1. Using Rosemount Fresh Market’s soy beans! Found at the Mill City Farmers Market)
  2. Other flavor combinations to try:
    1. kaffir lime leaf, peanut oil, togaroshi spice
    2. dried basil, olive oil, dust with parmesan at end
    3. smoked paprika, cumin, chili flakes
    4. You can also do this with black soy beans and chickpeas (garbanzo beans)