These spicy peas are a great fix for snack attacks. If you’re feeling adventurous, turn up the heat by adding 1 to 2 more teaspoons of wasabi powder.
Serves 4
2 serving cooking spray, (5 one-second sprays per serving)
3 pound frozen green peas, thawed under hot water and drained
4 Tbsp rice wine vinegar
8 tsp wasabi powder, or to taste
2 tsp Dijon mustard
Serves 4
2 serving cooking spray, (5 one-second sprays per serving)
3 pound frozen green peas, thawed under hot water and drained
4 Tbsp rice wine vinegar
8 tsp wasabi powder, or to taste
2 tsp Dijon mustard
Preheat oven to 225ºF. Coat two large baking sheets with cooking spray.
Transfer peas to prepared baking sheets and bake 3 hours, or until dry, shaking pans every 30 minutes to promote even cooking.
Meanwhile, in a large bowl, whisk together vinegar, wasabi powder and mustard. When peas have roasted, add them to wasabi mixture and toss to coat. Return peas to baking sheet and bake until coating is dry, about 20 minutes more. Yields about 1/2 cup per serving. (Note: To keep peas crisp, store in an airtight container or zip-top plastic bag for 3 days. To re-crisp already cooked peas that have gone soft, cook on a baking sheet for 10 minutes at 250ºF.)
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