Eat these extra-crunchy peas by the handful like nuts, or sprinkle over a leafy green salad.
2 (15.8-oz.) cans black-eyed peas, drained and rinsed
3 tablespoons olive oil
1 1/2 teaspoons Creole seasoning
How to Make It
Preheat oven to 425°. Gently toss black-eyed peas with olive oil and Creole seasoning. Transfer mixture to a lightly greased 17- x 12-inch jelly-roll pan. Bake 55 to 60 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.
Note: We tested with Bush's Best Blackeye Peas.
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My mom and I both burnt our first batches. We reduced the temp to 400 degrees, checked them every 8 or 9 minutes & stirred. Cooking time was also reduced to about 40-45 minutes.We also increased the creole seasoning.They do shrink up quite a bit, so you're only left with 2 cups or so. They are delicious when cooked correctly! Keep an eye on those peas!
I thought these were a great healthy alternative to nuts. Brought to work and have given the recipe out to several people. I increased the creole and had to double the recipe because they shrink up so much. Don't cook too long or they will taste burnt.