Preheat the air fryer: Set it to 380°F (193°C) for 3–5 minutes. A hot basket helps the edamame crisp faster.

Prep the garlic oil: In a large bowl, mix olive oil, minced garlic, soy sauce, salt, pepper, and red pepper flakes if using.

Add the edamame: Toss the frozen edamame in the bowl until every pod is lightly coated. Don’t worry if it seems a bit stiff from the cold.

Load the basket: Spread the edamame in a single layer. It’s okay if a few overlap, but avoid packing the basket tight.

Air fry: Cook for 7–10 minutes, shaking the basket halfway through. You’re looking for light blistering, a few golden spots, and a fragrant garlic aroma.

Taste and finish: Sprinkle a pinch more salt if needed. Add a squeeze of lemon or a splash of rice vinegar for brightness. Garnish with sesame seeds.

Serve hot: Eat the beans by pulling them from the pod with your teeth. Discard the pods. If using shelled edamame, serve in a bowl with toothpicks or spoons.