Spicy Peas

Spicy, Crunchy Peas

Spicy Peas

Crunchy peas are the perfect healthy snack and so nutty in taste that you don’t even realise you’re eating peas. These little guys are a popular snack food in south-east Asia but they lend themselves to any kind of flavouring, like onion, garlic + chilli powder. They will keep in an air tight container in the pantry for 3-5 days so they are great to keep on hand over the festive season for drop-ins.

Ingredients

  • 2 cups of McCain Peas
  • 1 tsp olive oil
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp ground coriander seeds
  • ½ tsp salt
  • Optional – ¼ tsp cayenne pepper

Method

  1. Preheat a fan-forced oven to 180°C and line a large baking tray with greaseproof paper.
  2. Completely thaw McCain Peas, and bloat with paper towel to remove any excess moisture. This will ensure your roasted peas are crunchy.
  3. Combine spices and salt in a mixing bowl, add McCain Peas and toss to coat. Evenly spread peas on lined roasting tray. Drizzle with olive oil and roast for 30-40 minutes, shaking the tray every 10 minutes so they roast evenly.
  4. Remove peas from oven and allow to fully cool before serving. The peas will crisp up as they cool down.

Enjoy!

Chilli and Garlic Kale Chips

Chilli and Garlic Kale Chips

Fancy an afternoon snack? Try these spicy kale chips – they deliver all the flavour with none of the guilt.

Ingredients

  • 1 bunch of curly kale – about 250g
  • 2 tablespoons olive oil
  • 1 tsp of sweet paprika
  • 1 tsp of dried, ground garlic
  • 1 tsp of dried, ground onion
  • 1 tsp of moroccan spice mix
  • 1/2 tsp of dried red chilli flakes
  • Freshly ground sea salt, to serve

Method

  1. Preheat oven to 180°C and line 2 large baking trays with baking paper.
  2. Trim centre stems from kale and tear into small bite size pieces.
  3. Combine olive oil and spices in a large bowl. Add kale leaves and toss to coat in oil mixture. Spread kale out in a single layer on prepared trays.
  4. Bake for 12-15 minutes, swapping trays half way through cooking time, or until leaves are crisp.
  5. Serve sprinkled with sea salt.

Enjoy!