After several months of birthday celebrations and baby showers, you can imagine I’ve had my fair share {or more 🙈} of cake. And while I love my sweets, I’m ready for a break. Enter these Easy Roasted Salted Green Peas, and I’ve got the perfect healthy snack!
I’ve been buying roasted salted green peas from Sprouts the last few years and LOVE them. More importantly, my little ones love them. But recently their supplier has changed and I can’t seem to find them anywhere without the additional of blue and yellow die. I’m not absolutely opposed to still buying them, I love that they are full of protein and fiber, but I wanted to see if I could just as easily make my own at home.
I did a quick search and found that I could easily make them with just a little oil and salt. I opted for coconut oil to enhance the peas inherent sweetness and just a little sea salt for flavor. However, you could definitely add other seasonings to suit your taste preferences or to change things up! Garlic salt, black pepper, and smoked paprika are some seasonings I plan to try next time.
I can’t say these Roasted Salted Green Peas turned out just like the ones I buy in the stores, they’re a little smaller and while most of the peas crisped up perfectly, some remained a little chewy. BUT I can say they were still super yummy, made with only three ingredients, and my 1-year-old happened to love them! Definitely a recipe {if you can call three ingredients a recipe..} I’ll be making again and again.
Easy Roasted Salted Green Peas
These Easy Roasted Salted Green Peas are a breeze to make and so yummy! With 3 grams fiber and 4 grams protein, they’re a great healthy snack!
- 16 oz bag frozen organic peas (thawed)
- 2 teaspoon – coconut oil
- 1 teaspoon – sea salt
- Preheat your oven to 400 degrees.
- Allow the peas to thaw, then spread in single layer on large backing dish and thoroughly blot with clean paper towel to remove as much moisture as possible. (I put them in the oven for two minutes to dry out a little more).
- Add thawed and dried peas to large bowl, drizzle with melted coconut oil, sprinkle with garlic salt and toss to coat, then spread back out in single layer on large baking sheet lined with aluminum foil.
- Bake in the oven for 30 minutes, then stir, reduce to 375 and bake additional 15 minutes or until crispy to your preference. Check every so often to make sure they don’t burn. I find that you have to let them cool slightly to get the crunchiness. Enjoy!
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