• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Cooking Tips
  • Menus
  • Subscribe
  • About
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Cooking Tips
    • Menus
    • Subscribe
    • About
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Snacks

    Chili Roasted Black Eyed Peas

    Published: Dec 28, 2017 / Modified: Mar 31, 2022 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 10 Comments

    • 39
    Jump to Recipe Print
    Chil

    Roasted black eyed peas are a delicious (and lucky!) snack to ring in the New Year!

    Chili roasted black eyed peas

    With 2018 just days away, I’ve been taking some time to reflect on all of the big events of 2017. Spoiler alert: there were a LOT of them! For one, Will and I tied the knot in March back in Philadelphia! I finished my dietetic internship in June, passed my RD exam in August, and started my job as a telehealth outpatient dietitian in October.

    In the midst of all of that, I revamped this site, and made the transition from blog to business. This is the most exciting highlight of 2017, and I cannot wait to continue to grow the Veg World.

    Even in its beginning stages, the possibilities for this business have exceeded my expectations. I am thrilled to continue to make new connections with clients and brands both in the Twin Cities and all over the country!

    In addition to reflecting on the business side of the Veg World, I also looked at my “stats” and “page views” from this past year to identify the top posts, and to see what all of you have been loving!

    Here are a few of your favorites!

    • Garlic and Lemon Roasted Romanesco Cauliflower
    • Maple Roasted Almonds
    • Roasted Parsnip and Pear Blender Soup
    • Savory Roasted Root Vegetables
    • Wild Rice and Mushroom Pilaf with Cranberries
    • Individual Microwave Apple Crisp

    I’m hoping today’s recipe soon becomes one of your favs, too. These Chili Roasted Black Eyed Peas are delicious, easy and…LUCKY!

    Traditionally, eating black eyed peas to ring in the New Year is a way to secure good luck for the year to come. Whether or not this is true, it can’t hurt to eat some nutritious legumes, right?! 😉

    Chili roasted black eyed peas

    Whip these up for your New Year’s parties, or as a snack for work or school next week. They’re flavorful and have a slightly crispy, satisfying texture.

    Pro tip: I stored mine in the fridge after I roasted them, and I think they lost some of their “crispness” because of this. It might be better to store them in an airtight container at room temperature.

    chili roasted black eyed peas

    Let’s dive in, shall we?

    📖 Recipe

    Chili roasted black eyed peas

    Chili Roasted Black Eyed Peas

    An easy appetizer and snack to ring in the New Year! Vegan and gluten-free.
    4.50 from 2 votes
    Print Pin Rate Save Saved!
    Prep Time: 5 minutes mins
    Cook Time: 35 minutes mins
    Total Time: 40 minutes mins
    Servings: 8 as a snack
    Calories: 116kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 2 15.5 oz cans black eyed peas - drained and rinsed
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon chili powder
    • ½ teaspoon cumin
    • ¼ teaspoon sea salt
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Pat the black eyed peas dry with paper towels, making sure they are no longer wet. 
    • In a large bowl, mix the black eyed peas, oil, and seasonings until coated. Transfer to the baking sheet with a spatula and spread into a single layer. Bake for 20 minutes, remove from oven and flip over, then return for 15-20 minutes more or until the peas are golden brown.

    Notes

    • These are best when consumed shortly after making them. You can store leftovers in a glass jar or airtight container at room temp or in the fridge, but they will get less crispy over time.

    Nutrition

    Serving: 0.5cup | Calories: 116kcal | Carbohydrates: 18g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 244mg | Fiber: 6g | Sugar: 3g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Have a happy and healthy New Year everyone! Thank YOU for being part of this community!

    Lizzie

     

    More Plant-Based Snack Recipes

    • homemade veggie cheese bites next to each other on a counter
      Homemade Baked Veggie Bites
    • avocado toasts with different toppings next to each other on a counter
      Avocado Toast Toppings (6 Ways)
    • chocolate coconut chickpea cookie dough balls on a serving plate
      Coconut Chickpea Cookie Dough Balls
    • sautéed chickpeas topped with parsley in a cast iron skillet on a counter
      Sautéed Chickpeas (Pan Fried)
    • 39

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

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

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jo

      June 03, 2020 at 10:43 am

      I don’t have the canned one but I do have the raw beans so do I have to soften first before roasting?

      Reply
      • Lizzie Streit, MS, RDN

        June 03, 2020 at 11:10 am

        Hi Jo, I’d actually recommend fully cooking the raw beans before following this recipe. Let me know how it turns out for you!

        Reply
    2. Jack

      January 02, 2019 at 8:01 am

      5 stars
      These are delicious!
      Thank you for this recipe!
      I never had black eye peas before and who knew, I like them! This is a great snack!

      Reply
      • Lizzie

        January 02, 2019 at 9:14 am

        Awesome! I’m so glad to hear that! Thanks for rating the recipe and letting me know! Happy New Year.

        Reply
    3. Katie

      January 01, 2018 at 3:46 pm

      Made these today for my New Years luck! They are fantastic!

      Reply
      • Lizzie

        January 01, 2018 at 4:13 pm

        Yay!!! So glad you tried them and like them!!! Thanks for letting me know 🙂

        Reply
    4. Michele

      December 30, 2017 at 11:01 am

      Hey, just saw your recipe on Foodgawker! Hope you get lots of exposure.

      Reply
      • Lizzie

        December 31, 2017 at 5:14 pm

        Awesome!! I’m glad you saw it on there. Food Gawker has been a fun site to get involved with!

        Reply
    5. Michele

      December 29, 2017 at 9:44 am

      4 stars
      I might give these a try. I think black eyed peas might be the only food I dislike. But our Mom made us eat a spoonful for luck each new year! So, in her honor, your recipe might just be the trick!

      Reply
      • Lizzie

        December 29, 2017 at 6:18 pm

        Haha, yes black eyed peas aren’t really my favorite either, but I figured I’d give them another chance with this recipe!!! I hope you enjoy it if you do make them 🙂

        Reply

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Spring Recipes

    • salmon quinoa salad in a serving bowl on a counter next to herbs and napkin
      Salmon Quinoa Salad
    • pasta salad with artichokes and mozzarella in a serving bowl on a counter
      Pasta Salad with Artichokes and Spinach
    • veggie chicken burger on a bun with lettuce on a plate surrounded by ingredients
      Veggie Chicken Burgers
    • tofu wrap sliced in half on a counter surrounded by ingredients
      Mango Tofu Wraps with Peanut Sauce
    See more Spring →

    Salad Recipes

    • avocado Caesar salad on a large serving plate surrounded by ingredients
      Avocado Caesar Salad
    • red lentil salad in a mixing bowl surrounded by herbs and lemons
      Red Lentil Salad with Herbs and Feta
    • Brussels sprouts salad in a wooden salad bowl with tongs on a counter
      Parmesan Brussels Sprouts Salad
    • fall vegetables and couscous in a serving bowl with a spoon
      Fall Roasted Vegetable Couscous Salad
    See more Salads →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC