• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Marisa Moore Nutrition
  • Home
  • About
  • Work With Me
    • Speaking
      • Worksite Wellness
    • Spokesperson
    • Writing
    • Consulting
      • Business
      • Consumer
    • Students and Interns
    • Disclosures
  • Media
    • Recent Media
    • Media Archives
  • Recipes
  • Blog
    • Monday Morsels
    • All Recipes
    • Appetizer Recipes
    • Beverage Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Entrees
    • Sandwiches
  • Contact
Home » Recipes » Appetizers

Roasted Black-Eyed Peas

Published: Jan 29, 2020 · Modified: Apr 18, 2022 by Marisa Moore·

394 shares
Roasted Black-Eyed Peas in a small bowl

These crispy roasted black-eyed peas are so easy. Serve them as an easy vegan appetizer or on-the-go snack!

Roasted chickpeas get a lot of attention but you can roast many different peas and beans for a healthy snack. And this recipe is a great way to use up a little bit of leftover black-eyed peas. They are crunchy, packed with flavor and fiber, and so easy to make!

Here’s what you’ll need

Cooked black-eyed peas
Olive or other neutral-tasting oil
Chipotle powder
Garlic powder
Salt

Tips for making this recipe

Start with cooked, chilled black-eyed peas. Leftovers are perfect for this recipe.

Dry the peas using a clean, lint-free kitchen towel or paper towels. Simply place the peas on the towel and gently rub to remove any excess moisture. This step is really important to make sure the oil and spices stick.

Spread peas onto a half sheet pan in a single layer. Allow plenty of space so the peas crisp well and don’t steam and stay soft.

I lined it with foil for easy cleanup. Parchment will also work. Drizzle the peas with the oil and sprinkle with the spices.

Be sure to alter the salt to your own taste and whether your leftover peas already have salt. You can also add more or less chipotle powder based on your heat tolerance. These are perfectly spiced in my opinion – not even close to ake your nose run spicy but just enough heat.

palm filled with chili powder with black-eyed peas on a pan

Roast in the preheated oven until the peas are browned and crisp. Start checking the peas at 25 minutes to make sure they are not getting too dark. Oven temperatures vary and this way you avoid burning the peas.

Roasted black-eyed peas on foil covered sheet pan

Will canned black-eyed peas work?

I don’t think so. Canned peas will probably be too mushy. I used cooked black-eyed peas made from frozen. If using my Instant Pot Black Eyed Peas, just make sure they are not overcooked.

Similarly, you can’t cook roasted peas from dry ones. They need to be cooked.

Roasted Black-Eyed Peas in a small bowl with a scoop

How to keep roasted peas crunchy

The key to roasting up the crunchiest roasted peas is space. Make sure you allow plenty of space on the sheet pan for the peas to get crunchy. If the peas are too close together they will steam and stay soft.

Also, add enough oil but not so much that the peas are left soggy.

TIP: Eat the roasted black-eyed peas as soon as you can.

Unlike the roasted soybeans and chickpeas you buy in the store, the ones you roast at home won’t stay crunchy forever. They will start to absorb moisture from the air and lose crispiness each day. Be sure to keep in an airtight container – I like mason jars.

UPDATE: These roasted peas are crunchy a week later!

Ways to eat roasted black-eyed peas

  • Add to a salad for a crunchy “crouton” effect.
  • Serve as an appetizer like you would nuts or seeds in tiny bowls.
  • Carry in a sealed jar as an easy and satisfying spicy snack.
  • Eat them straight from the oven. But remember they are beans. You might not want to eat the whole batch at once 🙂

Looking for other healthy black-eyed pea recipes? Make these…
Black-Eyed Pea Fritters
Hoppin’ John Patties

My air fryer kale chips are another vegetable snack that I know you’ll love!

Roasted Black-Eyed Peas in a small bowl
Print Recipe

Roasted Black-Eyed Peas

These crispy roasted black-eyed peas are so easy. Sere them as an easy vegan appetizer or on the go snack!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Appetizer, Snack
Cuisine: American
Keyword: black-eyed pea recipes
Servings: 4
Calories: 113kcal
Author: Marisa Moore

Ingredients

  • 1 cup cooked black-eyed peas
  • 2 tablespoon olive oil
  • ½ teaspoon chipotle powder
  • ¼ teaspoon garlic powder
  • pinch of coarse salt

Instructions

  • Preheat the oven to 400 F.
    Spread the black-eyed peas onto a clean, lint-free dish towel or paper towels. Gently roll the peas over the towel to remove any excess moisture.
  • Once the peas are dry, spread them onto a half sheet pan in a single layer. I lined it with foil for easy cleanup. Drizzle with the oil and sprinkle with the chipotle and garlic powder and salt.
  • Roast on the middle rack in the hot oven 25-35 minutes or until the peas are browned and crisp. I baked mine for 35 minutes. But start checking the peas at 25 minutes to make sure they are not getting too dark. Oven temperatures vary and this way you avoid burning the peas.
  • Once done, remove from the oven and allow the peas to cool on the sheet pan. Enjoy some warm because they taste great warm.
    Once completely cool, store in an airtight jar. The roasted peas will stay crispy up to a week.

Notes

Ways to eat roasted black-eyed peas

  • Add to a salad for a crunchy “crouton” effect.
  • Serve as an appetizer like you would nuts or seeds in tiny bowls.
  • Carry in a sealed jar as an easy and satisfying spicy snack.
  • Eat them straight from the oven. But remember they are beans. You might not want to eat the whole batch at once 🙂

Nutrition

Calories: 113kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 120mg | Fiber: 3g | Sugar: 1g | Vitamin A: 74IU | Calcium: 10mg | Iron: 1mg
394 shares

Filed Under: Appetizers, Blog, Recipes, Snacks

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Susan

    March 26, 2022 at 4:06 pm

    Can these be made in an air fryer and without oil? If so, how would I do that, never having used my air fryer before? I’m really looking forward to making these! Thank you!

    Reply

Primary Sidebar

Marisa Moore in a yellow top in a white kitchen

MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

Learn more about me →

Popular Recipes

  • Cheddar Cauliflower Bites on Marble with Chives in Background
    Cheddar Chive Cauliflower Bites
  • Overhead moon milk photo
    Moon Milk
  • Egg Roll in Bowl side view
    Vegan Egg Roll in a Bowl
  • Blood Orange Mocktail Overhead
    Sparkling Blood Orange Mocktail
  • Pumpkin pasta in bowls with a fork on the side
    Creamy Pumpkin Pasta
    with Toasted Walnuts and Spinach
  • Slow Roasted Tomato Basil Linguine with Toasted Pine Nuts
    Slow Roasted Tomato Basil Linguine with Toasted Pine Nuts

Dinner Time Recipes

  • Pinto Bean and Cheese Burritos Stacked on a plate
    Freezer Friendly Pinto Bean Cheese Burrito
  • Cheese Tomato Tart on parchment
    Easy Tomato Cheddar Tart
  • Two filets of black cod in skillet with sauce.
    Honey Garlic Alaska Sablefish with Broccoli
  • Roasted Cauliflower Chickpea Arugula Pasta
  • sliced flatbread with bowls of arugula
    Easy Roasted Vegetable Flatbread
  • Salmon Pesto Pasta in a White Skillet
    Salmon Kale Pesto Pasta
See more Entrees →

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Marisa Moore, MBA.RDN.LD. | Registered Dietitian Nutritionist | Food and Nutrition Consultant | Speaker | Writer | Spokesperson

Copyright 2019 · Marisa Moore Nutrition · All Rights Reserved · Privacy Policy