Baked Split Pea-Nuts {nut-free, high protein}

Your new favorite nibble: 2-Ingredient Baked Split Pea-Nuts! Made from humble split peas, they are nut-free, vegan, high in protein, gluten-free, grain-free, frugal, and fabulous.

‘Tis the season to enjoy all kinds of snacks and nibbles, and I have a great one to share: baked crispy “nuts” made from split peas!

I’m a nibbler. Always have been, always will be. I need my between meal snacks, both for energy and the pleasure of eating multiple foods throughout the day. Anyone else with me on this one? 🙂

My nibbles of choice these days are typically fresh, simple, minimalist options, but darn it if I don’t crave something salty and crunchy on a given afternoon (or evening, or mid-morning). That, along with my minor hoard of bagged split peas, spurred the development of this simple recipe for nut-free split pea-nuts!

So here’s the truth: I’ve attempted crispy split peas in the past. Not here on power hungry. but ages ago, from a recipe in Martha Stewart Living magazine. They were dreadful. They were, however, a fine test for molar strength.

I recalled the recipe (it was deeply suppressed) while wondering about new things to do with my dried split peas. Yes, the recipe was a stinker. But, perhaps that was it: the recipe may have been awful, but the concept for a salty, crispy, split pea snack, was sound. Possibly super, if I could figure it out.

Many batches later, I did! I knew I had to share with all of you, ASAP.

The Many Benefits of Split Pea-Nuts (aka Crispy Split Peas)

It’s great to satisfy a craving for a crispy, crunchy snack, but these split peas offer so much more. They are:

• 100% Nut-free
• Vegan 
• A good source of protein
• Very high in fiber
• Rich in B vitamins and minerals
• Grain-Free
• Gluten-free
• Super-frugal (well under $1 per batch)
• Made with only 2 ingredients (plus salt)

How to Make Baked Split Pea-Nuts (the Delicious Way)

Here’s how to make crispy spit peas that are actually crispy & delicious.

Step 1: Par-Boil the Split Peas

The original recipe for crispy split peas, as well as a few variations I found online, call for soaking the split peas. I found that soaking, even for many hours, is not enough to make the peas tender enough to eat (eating is always my ultimate aim with any given recipe).

Boiling is the solution.

Par-boiling the peas (boiling them part way) plumps and softens the peas in one fell swoop. It is far faster than hours of soaking, too (bonus!).

To par-boil the peas, add 3/4 cup dried split peas (I give the peas a rinse beforehand, to rinse off any debris) to a pot of boiling water. Reduce the heat slightly (to prevent boiling over), and cook for 20 minutes. 

Twenty minutes is the sweet spot, yielding peas with a toothsome, yet tender, texture that is still nowhere near falling apart. If you try to bite though one of the peas (do not swallow; the peas are not fully cooked), it should give way easily, much like the texture of a peanut.

Drain and rinse the peas under cold water., shaking off as much water as possible.

Step 2: Dry, Dry Dry the Peas

Tenderness, done. On to crispiness!

Critical to crispy split peas is drying them as much as possible before baking. I  mean it, dry, dry, and dry again. Blot like you mean it. 

I do a double dry. After shaking off as much water as possible after draining and rinsing, plop the peas in a clean, dry dishcloth. Enclose the peas and gently press as much moisture off as possible. Next, place the nearly dry peas in a second clean dry dishcloth (or paper towels) for a final blotting. 

Step 3: Toss & Spread

Once the peas are dry, transfer them to a mixing bowl. Add a tablespoon of oil (I used olive oil; use any variety you prefer) and 1/4 teaspoon salt (adjust to your liking). Toss until completley coated. 

If you’re feeling spicy, go for it, and add your favorite now (before baking). I have a list of suggestions at the bottom of the recipe. Smoked paprika is my hands down favorite, but good old garlic powder is a close second.

Spread the split peas in an even layer on a large, rimmed baking sheet that has been lined with parchment paper.

Step 4: Bake the Peas in a Moderate Oven

Baking the split peas is another departure I made from the recipe I used years ago. That recipe called for frying the peas in oil on the stovetop. I found the results both greasy and hard. No thanks.

I chose my comfort zone, baking, instead. 400 and 375 degrees burned the peas and made them too hard before drying them. A moderate oven–preheated to 350F–is perfect, drying out and oven-frying the peas with a small amount of oil

Bake the peas for 23 to 28 minutes, opening the oven and stirring once or twice. Twenty-five minutes is perfect for my oven, but begin checking at 23 minutes (in case your oven runs hotter than mine).

The peas are done when they are golden brown and appear dry & crispy. A few peas will become more dark at the outer edges.

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Step 5: Cool the Peas

Immediately transfer the peas to a a medium bowl and cool completely. 

That’s all there is to it! Commence nibbling!

What is the Texture of the Baked Split Pea-Nuts?

Once cooled, the split pea-nuts have a texture similar to peanuts: crisp, but not too hard (eating them should not be cardio for your jaw).

I find that the peas achieve the best texture after being stored in an airtight container. So if you think the peas are a bit hard immediately after cooling, seal them in a jar and come back the next day for some snacking.

Will Green Split Peas Work in the Recipe?

Yes, you can definitely use green split peas! They are every bit as tasty & crispy as yellow split peas. 

A mix of yellow and green split peas is especially beautiful and festive.

I hope you enjoy this recipe as much as I do :). Happy baking!

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