They look like popcorn, but they're peas! It seems like magic, but it's actually a very simple recipe to make a perfect savory snack at home, ideal both for a snack and for aperitif: crispy baked peas. You can make them either with frozen peas (as I did) or with canned ones, making sure to drain and dry them well. Another important trick is to let the peas cool after baking: they only become really crispy once cooled. Let's make them together!
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Preheat the oven to 200°C.
Cook the peas for 2 minutes in the microwave or steam them, so that they do not absorb water.
Place them in a bowl and add all the other ingredients.
Mix with a spoon so the peas are evenly seasoned.
Spread them out on a nonstick baking tray in a single layer (without baking paper, so they will become crispier).
Bake and cook for 25 minutes.
Remove from the oven and let cool before enjoying.
Crispy baked peas can be stored in an airtight container in the refrigerator for 2-3 days, but I recommend eating them as soon as they are made because they lose their crispness over time.
Italia
| Energy (kcal) | 84.57 |
| Carbohydrates (g) | 10.4 |
| of which Sugars (g) | 3.88 |
| Fat (g) | 0.6 |
| of which Saturates (g) | 0.16 |
| Protein (g) | 6.61 |
| Fiber (g) | 7.79 |
| Sale (g) | 0.15 |
