Why You’ll Love This Spicy Roasted Peas

• They’re dangerously addictive. Seriously, it’s hard to stop at just one handful. The combination of the satisfying crunch and the spicy, savoury coating creates a snack that’s incredibly moreish. You’ll find yourself “just checking on them” a little too often.
• They’re surprisingly versatile. While they’re fantastic on their own, these peas are also a brilliant topping. Think of them as a flavourful, crunchy alternative to croutons on a salad, a wonderful garnish for creamy soups, or even a textural surprise sprinkled over avocado toast.
• They’re a healthier snack hack. Compared to many store-bought crunchy snacks, you’re in complete control of the oil and salt here. Using frozen peas as the base means you’re starting with a good dose of plant-based protein and fibre, making them a snack you can feel genuinely good about.
• They come together in a flash. With less than 10 minutes of active prep and a relatively short roasting time, you can go from a bag of frozen peas to a bowl of irresistible snacks faster than you can get a food delivery. It’s the perfect project for when a snack craving strikes unexpectedly.

Ingredients & Tools

• 500 g frozen peas
• 1 ½ tbsp olive oil or avocado oil
• 1 tsp smoked paprika
• ½ – 1 tsp cayenne pepper (adjust to your heat preference!)
• ½ tsp garlic powder
• ½ tsp onion powder
• ¾ tsp fine sea salt
• ¼ tsp freshly ground black pepper
• 1 tbsp nutritional yeast (optional, for a cheesy, umami note)

Tools: A large baking sheet, parchment paper, a large mixing bowl, a kitchen towel or paper towels.

The magic of this recipe lies in the simplicity of the ingredients. Using frozen peas is key—they’re blanched before freezing, which means they’re perfectly primed for roasting. The spice blend is really where you can make it your own; the smoked paprika gives a deep, smoky base, while the cayenne brings the fire. Don’t skip the nutritional yeast if you have it; it adds a savoury, almost cheesy depth that rounds everything out beautifully.

Serves: 4 as a snack | Prep Time: 10 minutes | Cook Time: 25-35 minutes | Total Time: 35-45 minutes

Before You Start: Tips & Ingredient Notes

• Dry those peas! This is, without a doubt, the most crucial step for achieving maximum crunch. If your peas are wet when they go into the oven, they’ll steam rather than roast. Taking a few minutes to pat them thoroughly dry with a kitchen towel is the difference between a crispy snack and a chewy one.
• Spice level is personal. The amount of cayenne pepper suggested gives a solid, noticeable kick. If you’re sensitive to heat, start with ¼ or ½ a teaspoon. If you’re a heat-seeker, feel free to ramp it up or even add a pinch of chilli flakes for extra texture and fire.
• Don’t overcrowd the pan. We want the hot air in the oven to circulate freely around each pea, encouraging them to crisp up. If you dump them all onto a small pan, they’ll steam each other. Using a large baking sheet and spreading the peas in a single layer is non-negotiable for the perfect texture.
• The oil acts as a glue. You don’t need a ton of oil—just enough to lightly coat the peas so the spices have something to cling to. This ensures every single pea is evenly seasoned and doesn’t end up with bland, naked spots.

How to Make Spicy Roasted Peas

Serving Suggestions

Complementary Dishes

• A simple green salad — The crisp, spicy peas are a phenomenal replacement for croutons, adding a punch of flavour and protein to your bowl of greens.
• Creamy soups like tomato or pumpkin — Sprinkle a handful on top for a wonderful textural contrast that cuts through the richness of the soup beautifully.
• Avocado or hummus on toast — They add a fantastic crunch and a spicy kick, elevating your standard toast to something truly special.

Drinks

• A crisp, cold lager — The carbonation and coolness of the beer are a classic and perfect pairing to soothe the heat from the spices.
• A citrusy IPA — If you’re a beer fan, the hoppy, grapefruit notes in an IPA can stand up to and complement the bold flavours of the peas.
• A chilled glass of rosé — The bright, berry notes and acidity provide a lovely, refreshing counterpoint to the smoky, spicy snack.

Something Sweet

• A few squares of dark chocolate — After the heat, the bitterness and richness of dark chocolate is a surprisingly delightful and sophisticated way to finish.
• A scoop of mango sorbet — The sweet, tropical fruitiness is a fantastic palate cleanser that cools everything down deliciously.
• A simple shortbread cookie — The buttery, mild sweetness is a comforting and simple end to a spicy snacking session.

Top Mistakes to Avoid

• Mistake: Skipping the drying step. I’ve messed this up before, thinking a quick shake would suffice. Wet peas steam in the oven, resulting in a chewy, slightly rubbery texture instead of the light, crispy crunch we’re after. The towel-dry is non-negotiable.
• Mistake: Using a small baking sheet. If the peas are piled on top of each other, they’ll steam rather than roast. You need that single layer with space for air to circulate. If your sheet seems crowded, use two! It’s better than a pan of soggy peas.
• Mistake: Not stirring halfway through. The edges of the pan cook faster. If you don’t give the peas a stir, you’ll end up with a mix of burnt peas and undercooked ones. That quick shuffle ensures even colour and crispness.
• Mistake: Storing them while they’re still warm. Any residual heat will create steam in the container, which will immediately make your beautifully crispy peas soft and sad. Patience is key—let them cool completely to room temperature.

Expert Tips

• Tip: Customise your spice blend. This recipe is a fantastic template. Love cumin? Add a teaspoon. Prefer a tangy twist? A squeeze of lime zest over the hot peas when they come out of the oven is divine. Make it your own!
• Tip: Test for doneness with sound. Towards the end of the cooking time, listen to them. You should hear a faint, light rattling sound when you shake the tray, a sign they’re drying out and crisping up perfectly.
• Tip: Make a double batch. They keep well in an airtight container for up to a week (if you can resist them that long). Having a stash ready to go for salads, soups, or snacking is a true weeknight win.
• Tip: For extra crispiness, turn off the oven and let them sit. After the initial roasting time, you can turn the oven off, crack the door open slightly, and let the peas sit inside as the oven cools. This helps to dry them out even further for an incredible, light-as-air crunch.

FAQs

Can I use canned peas instead of frozen?
I really wouldn’t recommend it. Canned peas are already cooked to a very soft texture and are often quite mushy. They have a much higher water content and won’t roast well—you’ll likely end up with a soggy, disappointing result. Frozen peas are blanched perfectly for this purpose, retaining enough structure to crisp up beautifully in the oven. They’re the undisputed champion for this recipe.

Why are my roasted peas still chewy and not crispy?
This almost always comes down to one of two things: either the peas weren’t dried well enough before coating, or they were overcrowded on the baking sheet. Moisture is the enemy of crispiness here. Next time, be extra diligent with the towel-drying and make sure they have plenty of space on the pan. Also, ensure your oven is fully preheated so the roasting process starts immediately.

How long do these spicy roasted peas keep, and how should I store them?
Once completely cooled, store them in an airtight container at room temperature. They’ll stay perfectly crispy for about 5-7 days. You’ll know they’ve gone off if they lose their crunch and become soft or smell at all off. The key is that airtight container—it keeps moisture and stale air out, preserving that wonderful texture.

Can I make these oil-free?
You can try, but the results will be different. The oil is crucial for helping the spices adhere to the peas and for conducting heat to create a crispy exterior. Without it, the spices may fall off and the peas are more likely to dry out in a tough way rather than becoming crispy. If you must avoid oil, a very light spritz of cooking spray might work better than nothing, but the classic version with a bit of oil is truly superior.

Are these suitable for a vegan diet?
Absolutely! As written, this recipe is 100% vegan. Just double-check that your nutritional yeast is a vegan brand (most are), but otherwise, all the ingredients are plant-based. They’re a fantastic vegan snack option that’s big on flavour and texture, perfect for sharing with everyone.