Heat the Coconut Oil (2 tablespoon) in a cast iron or non-stick skillet to medium-high heat.
Use your hands to snap the Dried Chili Pepper (1) in half. Add to the oil and cook until some chili flakes release and begin to sizzle. You can skip this step and add in a pinch of red pepper flakes with the edamame instead!
Add the Edamame (20 ounce), toss to coat in oil and saute for 3-5 minutes, stirring frequently, until blistered. As the edamame cooks, season generously with Garlic Salt (to taste). Taste frequently and adjust as needed.
Finish with Lime Juice (to taste) then transfer to a bowl. Serve as is or with soy sauce for dipping. Enjoy!