Chili Roasted Black Eyed Peas
An easy appetizer and snack to ring in the New Year! Vegan and gluten-free.
Servings 8 as a snack
- 2 15.5 oz cans black eyed peas drained and rinsed
- 1 tbsp extra virgin olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp sea salt
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.
- 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.
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