Preheat oven to 375ºF. Place edamame in a strainer and run under hot water to defrost. Spread on paper towels to dry.
Toss edamame with oil, salt and chili powder in a medium bowl. Spread on a rimmed baking sheet and roast until puffed and partly browned, 20 to 25 minutes, shaking baking sheet once or twice during roasting to prevent possibility of scorching.
Let cool on baking sheet, then transfer to a bowl and serve.
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