Crispy Roasted Black Eyed Peas (Spicy High Protein Snack)
Crispy roasted black eyed peas tossed in a bold Indian spice blend is a spicy, high protein, naturally gluten free and vegan snack. Perfect as evening snack, on the go snack or for picnics.
Servings: 2 portions
Calories: 153kcal
Equipment
- 1 Kitchen Towel
- 1 Baking tray
- 1 Parchment Paper/Baking Paper
- 1 Bowl
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 cup (or) 180 gms cooked black eyed peas
- 2 teaspoons oilve oil
- 1.5 teaspoons rice flour
- ½ teaspoon cumin powder/ground cumin
- crushed black pepper as required
- ⅛ teaspoon turmeric powder
- ¼ teaspoon onion powder
- ½ teaspoon garlic granules
- salt as required
- ½ teaspoon Kashmiri chilli powder
- 1 tablespoon coriander leaves finely chopped
Instructions
- Preheat oven to 200C (400F) and line baking tray with parchment paper/baking paper.
- Pat 1 cup (or) 180 gms cooked black eyed peas completely dry with clean towel.
- Place dried black eyed peas on lined baking tray. Add 2 teaspoons oilve oiland toss peas until evenly coated.
- In a small bowl, 1.5 teaspoons rice flour, ½ teaspoon cumin powder/ground cumin, crushed black pepper, ⅛ teaspoon turmeric powder, ¼ teaspoon onion powder, ½ teaspoon garlic granules, salt and ½ teaspoon Kashmiri chilli powder.
- Sprinkle spice mix over oiled peas and toss until every pea is well coated.
- Spread peas into a single layer and place the tray in pre heated oven.
- Roast for 18-20 minutes until crunchy and vibrant colour, tossing halfway through roasting.
- Once done, place the tray on cooling rack and allow peas to cool completely.
- Add chopped 1 tablespoon coriander leaves and toss before serving.
- Enjoy spicy crispy roasted black eyed peas.
Notes
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.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Nutrition
Calories: 153kcal | Carbohydrates: 21g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 14mg | Potassium: 286mg | Fiber: 6g | Sugar: 3g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 3mg
