Crispity, Crunchity Snap Pea “Fries”
So I was doing my usual grocery shopping this weekend when I came upon a bag of these.
“What an ingenious, healthy snack,” I thought.
I picked up the bag, all excited to have stumbled upon a new tasty treat, and perused the nutritional info. They are 120 calories for less than a third of the bag and six grams of fat, likely from the corn oil they possess. Hmmm, sounds like a far cry from a naturally delicious sugar snap pea.
But it gave me an idea. Couldn’t I totally bake my own sugar snap peas, just like I’ve done with a plethora of other vegetables??
I mean, it seems like just about any veggie can be turned into a crispity, crunchity chip or fry substitute.
So tried it out, and I was pleasantly surprised. Check out the quick and easy recipe. And head over to Jenn’s blog Peas & Crayon’s for tons of other fabulous recipe ideas!
Crispy, Crunchy Snap Pea Snackers
Ingredients:
Sugar Snap Peas (as many as your little heart desires)
Cooking Spray
Garlic Powder
Salt & Pepper
Directions:
1. Set oven to 350.
2. Rinse snap peas, dry, and scatter on a baking sheet.
3. Spray with cooking spray (I used EVOO) and toss to coat.
4. Sprinkle with spices. You can use the ones I suggested or go crazy with your own.
5. Bake for 15 minutes. Remove from oven, flip, and bake for 15 more.
6. Enjoy!
That little batch of goodness packs almost 3 grams of protein and 2.5 grams of fiber.
They may not taste like Mickey D’s, but I’m loving them :)
GiGi Eats Celebrities says:
Missy, you gotta try roasting green beans – NOW THAT IS MY JAM!!
Whitney English says:
Mmmmm, well it just so happens I have some in my fridge right now. I know what I’m doing tonight. Green Bean partay!
Jenn says:
This is definitely an interesting take of fries. Green bean fries, trying something new everyday.
Whitney English says:
Green beans are next on the list!
Jenna Rogers says:
Whitney! I tried making these and they never got crispy…am I missing a trick?! They were still good, just not crunchy.
Whitney English says:
Hey! How long did you leave them in the oven for? It may take a little longer…like 20 minutes per side.
Mindy Sue says:
Mine didn’t get crunchy either, I will go put them in for a little longer. I put them in for a total of 40 minutes.
David says:
Whitney, try using a little balsamic viniger with this recipe!!
Whitney English says:
Ohh, good call! Thanks for the rec :)
Deidra Loudin says:
I am making apple chips right now and next going to try some eggplant chips.
Seb says:
Mine just went straight to black, no golden brown stage =( Do I just need to lower the temps? I had it at 350°F and cooked them for the recommended time.
Whitney English says:
Uh oh! That should not have happened. Every oven is different though. Keep an eye on them next time and remove them a little sooner. Or try turning down the heat to 300. Hope that helps!
Robyn says:
Okay is there a way to make these healthy for baby? My eight month old lives the snap pea crisps but I worry about all the oil on them.
Whitney English says:
Yes, these are totally healthy. You should only use a little spray of Extra Virgin Olive Oil, so there is barely any oil in the recipe. Pretty much just baked snap peas!
Shawn says:
Use coconut oil, it’s healthy :-)
Whitney English says:
Good call!
Annisa says:
Tried this. They didn’t turn out crispy :(
Whitney English says:
Hi Annisa, they’re not going to be as crispy as a chip but they should definitely be crunchy!
ashton says:
try cooking them a lot lower for a lot longer to get them crispy. basically dehydrating them in your oven. something like 170F for 4-6 hours.
Jesse Stewart says:
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