Wasabi Green Peas Recipe

Dried green peas: These are the main ingredient and provide the base for the snack. They become crispy when baked.

Olive oil: This helps to coat the peas and allows the wasabi powder and salt to stick to them, also adding a slight richness.

Wasabi powder: This gives the peas their distinctive spicy kick. Be cautious with the amount if you're sensitive to heat.

Salt: Enhances the overall flavor and balances the spiciness of the wasabi.

To ensure the peas are evenly coated with the wasabi powder and olive oil, use a large mixing bowl and toss the ingredients thoroughly. This will help achieve a consistent flavor and even crispiness. Additionally, make sure to spread the peas in a single layer on the baking sheet to allow for proper air circulation and even baking. Stirring occasionally during baking helps prevent any peas from burning and ensures they all get crispy.

• dried green peas - Substitute with dried chickpeas: Dried chickpeas have a similar texture and can be roasted to achieve a comparable crunch.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a good alternative for roasting.

• wasabi powder - Substitute with horseradish powder: Horseradish powder provides a similar pungent heat and flavor profile to wasabi.

• salt - Substitute with soy sauce powder: Soy sauce powder adds a salty umami flavor that complements the other ingredients well.

• Allow the wasabi green peas to cool completely at room temperature. This ensures they maintain their crispiness and prevents condensation from forming, which could make them soggy.

• Once cooled, transfer the peas to an airtight container. A glass jar with a tight-fitting lid or a resealable plastic bag works well. Ensure there is minimal air inside to keep the peas fresh.

• Store the container in a cool, dry place away from direct sunlight. The pantry or a kitchen cabinet is ideal. Properly stored, the wasabi green peas can last up to two weeks.

• For longer storage, consider freezing the peas. Place the cooled peas in a single layer on a baking sheet and freeze for about an hour. This prevents them from clumping together.

• After the initial freeze, transfer the peas to a freezer-safe bag or container. Label with the date to keep track of freshness. Frozen wasabi green peas can last up to three months.

• When ready to enjoy, you can eat the peas straight from the freezer or allow them to thaw at room temperature for a few minutes. They will retain their crunchy texture and spicy flavor.

• If you notice any loss of crispiness, you can re-crisp the peas by spreading them on a baking sheet and heating in a preheated oven at 350°F (175°C) for 5-10 minutes. Let them cool before serving.

• Preheat your oven to 300°F (150°C). Spread the wasabi green peas on a baking sheet in a single layer. Bake for 5-10 minutes, stirring occasionally, until they are warmed through and crispy again.

• Use a skillet over medium heat. Add the wasabi green peas and stir frequently for about 3-5 minutes until they are heated evenly and regain their crispiness.

• For a quick method, use a microwave. Place the wasabi green peas in a microwave-safe dish and cover with a microwave-safe lid or plate. Heat on high for 30-second intervals, stirring in between, until they are warm and crispy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the wasabi green peas in the basket in a single layer. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to bake the green peas at a consistent temperature of 375°F (190°C) to achieve a crispy texture.

• Mixing bowl: Essential for combining the dried green peas, olive oil, wasabi powder, and salt evenly.

• Baking sheet: Provides a flat surface to spread the peas in a single layer for even baking.

• Spatula: Useful for stirring the peas occasionally during baking to ensure they cook evenly.

• Measuring spoons: Necessary for accurately measuring the olive oil, wasabi powder, and salt.

• Cooling rack: Allows the baked peas to cool down properly before serving, ensuring they remain crispy.

Pre-soak the peas: Soak the dried green peas overnight to reduce baking time and ensure even cooking.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.

Mix in a bag: Combine olive oil, wasabi powder, and salt with the peas in a resealable bag for quick and even coating.

Batch cooking: Double the recipe and store extra crispy peas in an airtight container for a ready-to-eat snack.

Preheat properly: Ensure the oven is fully preheated to 375°F (190°C) to avoid extended baking times.