These spicy peas are softer than true wasabi peas but they're still a great fix for snack attacks. Turn up the heat with an extra sprinkle of wasabi powder.
- 2 spray(s) cooking spray
- 3 pound(s) frozen green peas, thawed under hot water and drained
- 4 Tbsp rice wine vinegar
- 8 tsp wasabi powder, or to taste
- 2 tsp Dijon mustard
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 preserve the dried state, store in an airtight container or a zip-close plastic bag for 3 days. To help dry out any cooked peas that have gone too soft, recook them on a baking sheet for 10 minutes at 250ºF.