Preheat the oven to 350F (175C). Line a large baking sheet with parchment paper.

Bring a medium saucepan, filled at least halfway with water, to a boil over high heat. Add the split peas, reduce heat slightly (to prevent boiling over) and boil for 20 minutes. The peas should be just tender enough to bite through.

Drain the peas and rinse under cold water until cool. Place the peas in a clean dish cloth to towl off as much water as possible. Transfer to another dry dish towel or paper towels to dry fruther (get the peas as dry as possible).

Place the peas in a medium mixing bowl; toss with the oil and salt (& any optional spices) until coated. Spread in an even. single layer on the prepared baking sheet.

Bake in the preheated oven for 23 to 28 minutes--opening the oven and stirring once or twice-- until dried, golden brown, and crispy-looking (a few peas, at the edges, will be turning a darker brown). Remove from oven and immediately transfer peas to a medium bowl. Cool completely.