Crispy Roasted Black Eyed Peas (Spicy High Protein Snack)

Notes On Ingredients

Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Legumes: I used dried black eyed peas but you can use canned to save time.
• Pantry Ingredients: Cumin powder, crushed black pepper, turmeric, salt, garlic granules, onion powder and Kashmiri chilli powder. Check out Zestice brand Kashmiri chilli powder.
• Oil: I used olive oil but it can be replaced with any cooking oil that you use regularly in your kitchen.

How To Make Crispy Roasted Black Eyed Peas?

(This is an overview with process photos, the full recipe is at the bottom in a recipe card) 

As always, I recommend watching the short recipe video and checking out these step by step instructions first. Then you can find the full recipe with exact measurements in the recipe card.

Step 1: Preheat the oven and line a small baking dish with parchment/baking paper.

Step 2: Dry cooked black eyed peas properly with a clean kitchen towel.

Step 3: In a small bowl, combine flour and spices.

Step 4: Toss dried peas with oil until evenly coated.

Step 5: Sprinkle dry spice mix over oiled peas and toss until every pea is coated.

Step 6: Roast until crisp tossing halfway through.

Let cool completely on tray, then add fresh coriander.

Enjoy it right away or store it in a jar.

Tips and Tricks

Roasting time: Keep an eye on the oven as the black eyed peas roast, as roasting time depends on your oven’s settings and peas can go from golden to overly dark quickly once they start browning.

Dry Peas Properly: Spread cooked peas on a clean towel and pat dry thoroughly or let them air dry for 15-20 mionutes before coating. The dried the peas crispier it turns after roasting.

Single Layer: Spread spice coated on lined baking tray into a single layer. If you’re making a big batch, consider using two trays or roast them in batches. But do not overcrowd the tray which prevents peas from crisping evenly.

Toss Halfway: Toss them halfway through roasting to help crisp up evenly on all sides.

Cool Completely: Let them cool completely before serving as they continue to crisp up as they cooling.

Storage

Store completely cooled healthy roasted black eyed peas in an airtight container at room temperature. They are best eaten at room temperature within 2-3 days for maximum crunch. Later they’ll gradually soften over time. If you feel they are a little soft, a quick 5 mins re roast in the pre heated oven brings most of the crispiness back.

Before transferring peas to a jar, let them to cool completely on the tray. Storing peas while they are still warm creates condensation inside the container which causes peas to soften and lose their crispiness.