Dear Caitlin,
So I found wasabi peas at the grocery store last week. I was incredibly excited, so I bought the store out.* Annnnd, when I gost home, I realized they were inedibly hot. You know that my tolerance for spicy food is far from normal. I can eat jalapenos raw. I could have like four of these peas before my stomach revolted.
* Admittedly, there were only two single-serving packs left.
![IMG_2284[1]](https://becauseofbutter.files.wordpress.com/2014/05/img_22841.jpg)
Due to an emergency known as not-bringing-enough-snacks-to-work, I ended up rinsing the peas and letting them dry out on a paper towel. It made them just how I wanted – crispy, mildly spicy, and filling.
Of course, this led to the question: So why the heck have I not been making them myself? I crisp chickpeas all the time. I bake up kale chips every few weeks. So, using my trusted kale chip technique, I tried it out.
They’re perfect. They’re filling, with a healthy burst of fiber and protein. They can also be made from frozen peas, so it’s the sort of snack I can eat, you know, all the time. And they hit the mark for that crunchy boost I need to get me from 4:00pm to dinner. Can we say “perfection”?
![IMG_2282[1]](https://becauseofbutter.files.wordpress.com/2014/05/img_22821.jpg)
Enjoy.
Recipe
Ingredients
3 Cups of Frozen Peas, Dethawed
1/2 Tablespoon Olive Oil
Dash of Salt, to Taste
(1)Preheat oven to 300 degrees.
(2) Thaw peas. The peas should be as dry as possible before you begin. I know that many folks use salad spinners. I don’t own one myself, but I bet it would be a good way to dry them. I leave them out in the fridge for the day and then dry them with a clean dish towel. Do your best, play like a champion, and it’ll work out.
(2) Toss dry peas in olive oil. Sprinkle with salt to taste.
(3) Spread very evenly (don’t double layer) onto a cookie pan. You can use parchment paper if you want, but I didn’t have any trouble with the peas sticking.
(4) Bake for 20 minutes. Remove from oven, give them a toss, and bake for 20 more minutes.
(5) Baking times may vary, but you’ll know they’re done when some of the peas have browned, and all of them are crispy to the touch. Be careful not to burn yourself. I know how you feel about that, buddy.
(6) Let the peas cool on the pan. These keep at room temperature for 2-3 days.
becausebutter 
Whoa whoa whoa, these sound amazing! How did I not think of this? And of course now I’m thinking of all the ways one could flavor them. Cayenne, paprika and lemon zest? Soy sauce and ground ginger and sriracha? Could you marinate them while they thaw?! Oh this, this is good, this is a good idea.
Also, I’ve had trouble in the past getting roasted chickpeas to really crisp up; is it that they’re too wet? I’ve gotta bust out my salad spinner (which really is worth it, by the way. I use the inside as a large strainer, too, so it’s not a unitasker!) and give them another go.
Also, girl, I burned the *crap* out of my arm this weekend. Turns out flipping a pancake too aggressively into the remaining hot oil in the pan is a bad idea. Plus, now I have to face the fact that I apparently have no idea how to flip a pancake. Do you know? Teach me, Kaki. Please teach me.