Preheat oven to 350°F.
After cooking edamame, spread it out on a clean towel, and use another clean towel to press lightly on edamame until most of the moisture is gone.
Line a baking sheet with parchment paper. Lay out the dried edamame, and drizzle with coconut oil. Use hands to coat.
Lay out edamame in single layer and sprinkle with chili flakes and kosher salt (probably about 1-2 tsp depending on your taste).
Roast edamame for 15 mins and then turn with a spatula and cook another 15 minutes.
Repeat until edamame are crispy and slightly browned, about 45 mins to an hour depending on your oven.
Let cool on paper towels and store in an airtight container in the fridge.