Peas need a combination of oven-drying and roasting to develop the crisp texture that makes them the addictive, can’t-get-enough snack that keeps you going back for more. Full of fiber, inexpensive and simple to make, they can be customized with your favorite spices. Once roasted peas cool, they keep for up to three days in an airtight container in the refrigerator. The recipe can be doubled or quadrupled; just increase the amount of peas, oil and spices accordingly.
Things You'll Need
Heat the oven to 250 degrees Fahrenheit. Thaw the peas in an even layer on paper towels and let them air dry for about 5 minutes.
Pat the peas with paper towels and toss them with olive oil and seasonings to taste. Pungent spices, such as wasabi powder and chili powder, work well with roasted peas. Place the peas in the oven.
Shake the pan back and forth vigorously every 30 to 45 minutes. Taste the peas after 1 hour to check their crispness.
Continue roasting the peas until they reach the desired crispness; it usually takes about 1 1/2 hours to develop a crunchy bite.
You can also roast chickpeas using the same method, but they take about twice as long in the oven.