Crunchy Split Peas
This is a recipe for one of my new favourite snacks. I used to be addicted to snacking on anything that was bite sized, salty and that came with a crunch; wasabi peas, corn nuts, rice crackers, roasted chickpeas, I loved them all. Unfortunately since starting the Specific Carbohydrate Diet the only thing that ticks all 3 boxes is nuts, which I love, but after awhile, they get boring (even macadamia nuts which to me are the Ferrari of the nut world).
Until recently, the only thing that I associated with split peas was soup (specifically my Nanas delicious ham hock and split pea soup). Split peas are simply garden peas which, when dried, lose their outer skin causing them to split in two. They have a long list of health benefits, including helping to lower cholesterol and stabilise blood sugar levels. One cup contains 65% of your daily intake of fibre. Per cup, split peas have 100 calories less then chickpeas, which make them a great alternative to the current trend of roasted chickpeas.
These split peas are crunchy, salty and incredibly addicting. After soaking the split peas for 4 hours, they take less then 10 minutes to cook. In the photo above you can see how much the split peas expand after soaking. I like eating them lightly seasoned with salt but they also taste great with chilli, cayenne pepper, cumin, garlic, smoked paprika, rosemary, thyme or curry powder. The options are endless. They remain crisp for a few days after cooking, so make a big batch and store them in a jar on the counter to snack on whenever hunger hits. A bowl of split peas is a great dish to serve to guests,complimenting a glass of wine or added to a salad for that crunchy texture. Give these split peas a try and let me know what you seasoned them with. Happy snacking!
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Crispy Split Peas
Ingredients
- 1/2 cup split peas soaked for 4 hours in water
- 1/2 tbsp olive oil
- 1/2 tsp salt
- 1 tsp any herbs/spices desired
Instructions
- After soaking the split peas, drain and pat dry
- Over medium-high heat, coat a large skillet with oil
- Add the split peas along with the salt and desired seasoning and stir frequently until golden in color and crunch in texture (7-10 minutes)
- Remove from pan and serve or store in an air tight container
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Wow, I came across this and wow. I let them soak about 6 hours, and then salt, oil, blotting and YUMMY!
I use ONLY yellow split peas. Green don’t seem to work in this recipe very well. Then I actually COOK the split peas for 30-45 minutes, which is MUCH better than soaking them for hours and hours, as far as getting the peas to absorb liquid. Since I cook them, I can add a layer of flavor by using veggie broth for at least part of the cooking liquid. I have oven roasted them… but I live in Florida, and the oven heats the house too much, so I generally toast them in a virtually dry skillet.
Love these…worked fabulous..I used grapeseed oil and after I cooked them I tossed them in a bar be q spice mix I made..Thank you for recipe 🙂
Barbecue spice mix sounds so good! Love that!
Plastic?
I don’t like the idea that I’d be heating up all that plastic. Plastic fumes can be toxic.
I made this yesterday. Turned out great! I don’t have a skillet so I used a regular fry pan. Had to cook for longer than 10 minutes, but that’s no biggy. Great recipe. Thanks!
Awesome! So happy that they turned out well!
same problem here!!!
Its so odd how the results have varied so much! I’m going to do some testing and will let you know what I can figure out.
i’m like most others too hard after soaking , what are we all doing wrong, when some have great results ??
I have been soaking my yellow peas for 7 hours and they did not seem to plump up as much as yours did. i fried a few and they were real hard. Have you had this problem, and what can i do to get them to plump up bigger?
I tried this today and cooked them for 10-12 minutes because they still seemed too soft before that. Even though they were well spread out on the cast iron and I kept stirring them, some cooked too hard (almost teeth breaking), and some are undercooked!
I used a cast iron skillet on medium for about 15 minutes. My green split peas turned out great!
Yea!! I’m so happy to hear that they turned out well!
I’m using green split peas today to try this. I’ll let you know how it turns out for me.
Hi.
I have tried making this twice now.
First time-way too soft after 10+ minutes on the pan.
Second time-I tried doing it in the pan for 10 minutes or so and then moved them to pyrex in the oven to bake.
Way too hard!
I am using organic, green split peas.-is this the wrong type?
How can I get that lovely crunchy texture I am looking for?
I made these today with green split peas. They came put fantastic! My 10 year old likes them so much that she wants to being them to school as a snack. Thank you for sharing this recipe!
Thats awesome! So happy to hear that you both liked them!
I must have done something wrong. They are not crunchy. As far as seasonings I smashed a clove of garlic and added it to the oil while I cooked them. Even though they’re not crunchy they are still tasty. Do you have suggestions on another way to cook them? Or should I use more oil?
Thats very odd that they didnt get crunchy. My guess is that they weren’t cooked long enough, did you cook them until they were golden in colour?
I bet they would be good with honey & cayenne glaze.. mmm…
Thats a great idea! Let me know if you give it a try, I think they will be delicious!
Hi i purchased an air fryer and cooked my split peas with fry light, (1 kal) and cooked at 200c for 10 mins. cooked about 200g after previous soaking for 6 hours.Added some spices, Tandori Masala my favorite and they tasted divine. Syn free food that you can eat as much as you like. Now going to try chickpeas with the same process and will post if nice. So people you do not have to use oils to cook them in, just fry light. Would highly recommend an air fryer, they are brilliant.
Currently soaking a batch of green split peas. I don’t have olive oil, but I do have some beef tallow. I plan to season with Creole seasoning.
Oohhh Creole seasoning sounds sooo good! Great idea!
I’ve seen a recipe elsewhere for doing this sort of thing with lentils, except that one used the oven instead of v the stove. How do you think oven roasting would work with this?
Thats a great question, I think they would work well as long as you regularly stir the split peas when baking to ensure they are cooked evenly. I would suggest cooking them at about 200 degrees celsius for 25 minutes, although it may require a bit longer. Let me know how they turn out!
I bet my dehydrator would work. ????
It definitely would! Great idea 🙂
Would anyone happen to know the calories for just roasting them with 1/2 tablespoon of grapes wed oil.
Shani I would say somewhere in the range of 350-400 calories for the entire recipe when using grape seed oil
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These look great! I may go home from work and start soaking right away . . .
Thanks! I’m addicted to these and seem to continuously have a bowl soaking on my counter. I hope you enjoy!
I made these last weekend and they were a huge hit! I seasoned them with salt, garlic powder and a pinch of paprika. Such a great idea! Thanks for the recipe
My split peas are green, not yellow.. Do you reckon they’ll work fine too or I need to buy yellow ones instead?
Hi Vale, I haven’t tried using green split peas but I think they would turn out the same. The green variety has a slightly stronger flavour then yellow which would likely be the only noticeable difference.