These crispy roasted black-eyed peas are so easy. Sere them as an easy vegan appetizer or on the go snack!
This recipe is a great way to use up a little bit of leftover black-eyed peas. The peas must be firm to work though.
How to make roasted black-eyed peas
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.
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.
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.
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
Roasted Black-Eyed Peas
Ingredients
- 1 cup cooked black-eyed peas
- 2 tbsp olive oil
- ½ tsp chipotle powder
- ¼ tsp 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 🙂
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