Roasted peas with wasabi
SmartPoints® value per serving
3 hr 27 min
3 hr 20 min
This simple snack recipe makes enough of these savory and spicy peas that you will knock out cravings in a flash. Roasting your peas slowly at a low temperature are the trick to making traditional frozen peas into a crispy dried treat. If you like your snacks really spicy, add another teaspoon of wasabi powder to the mustard mixture. Store in an airtight container or a zip-close plastic bag for 3 days to keep the peas dried.
Frozen green peas
3 pound(s), thawed under hot water and drained
Rice wine vinegar
8 tsp, or to taste
- Preheat oven to 225ºF. Coat two large baking sheets with cooking spray.
- Transfer peas to prepared baking sheets and bake 3 hours, or until dry, shaking pans every 30 minutes to promote even cooking.
- Meanwhile, in a large bowl, whisk together vinegar, wasabi powder and mustard. When peas have roasted, add them to wasabi mixture and toss to coat. Return peas to baking sheet and bake until coating is dry, about 20 minutes more. Yields about 1/2 cup per serving.
The peas will be slightly dried in texture but not truly crunchy. To help dry out any cooked peas that have gone too soft, recook them on a baking sheet for 10 minutes at 250ºF.