Cooking with Kyle: Roasted, Spiced Black-eyed Peas Snack

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These aren't just any peas. They're roasted and spiced black-eyed peas, and they make for a perfect afternoon or party snack.

  • 4 lbs Blackeyed Peas, cooked, rinsed and drained. (May use 4 cans Black-eyed Peas -be sure to drain and rinse)
  • 6 T Olive Oil
  • 6 t Chili Powder
  • 3 t Black Pepper
  • 3 t Ground Cumin
  • 4 t salt

Preheat oven to 425 degrees.

Place well-drained peas in a bowl. Add olive oil. Toss thoroughly to coat. Add spices and again toss thoroughly to evenly distribute. Place oiled, spiced peas in thin layer across a lightly oiled half-sheet pan. (May use any pan with a reasonable amount of "sides.")
Place pan in pre-heated oven. Watch carefully, thoroughly stirring peas every 8-10 minutes. Cook time varies slightly from oven to oven, but peas are done when dry, crispy and brown, approximately 40 minutes.

Remove from oven and allow peas to cool - roughly 30 minutes.

Variation: if you prefer a sweet/spicy flavor, substitute 6 teaspoons Creole or Cajun Dry Seasoning.
These peas are a healthier alternative to party mix or nuts. Very little fat, loaded with fiber and iron. Roasted Blackeyed Peas are an unexpected treat for after school or game-watching.

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