Preheat the oven to 180 degrees C.
Thaw the frozen edamame beans by soaking in freshly boiled water from the kettle for 1-2min. Drain and dry them off by placing on a clean tea towel and gently patting dry. Return them to the boil and add the rest of the ingredients, stirring together to ensure the beans are fully coated with the oil, paprika and sesame seeds.
Toast in the oven for about 30mins. Give the tray a shake a few times during the 30 mins to help the beans release moisture and crisp evenly. Remove the beans from the oven once they are crisp and golden - you can test that they have dried out sufficiently by tasting one of the beans. If it is crunchy and crispy, they are ready to cool, if not, toast for a further 5 minutes.
These beans are best eaten on the day of cooking, at room temperature. You can store them in the fridge, in an airtight container for a few days and eat cold, although they will not be as crunchy, they will still taste delicious!