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!
- 1 cup cooked black-eyed peas
- 2 tbsp olive oil
- ½ tsp chipotle powder
- ¼ tsp garlic powder
- pinch of coarse salt
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.
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 :)
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