Split Pea-Nuts
from https://www.powerhungry.com/

Get your crunch fix with these crisped split-peas that are a great afternoon snack. One cup contains 65% of your daily intake of fibre. Per cup, split peas have 100 calories less then chickpeas, which make them a great alternative to the current trend of roasted chickpeas. They are good lightly seasoned with salt but they also taste great with chilli, cayenne pepper, cumin, garlic, smoked paprika, rosemary, thyme or curry powder. They remain crisp for a few days after cooking.

The powerhungry website said they did not like Martha Stewart recipe which has you fry the split peas in a pan after soaking the peas for 4 1/2 hours. She said the peas did not get tender enough just soaking, even for many hours. She said par-boiling is a better solution.

Also see 3 ways Namkeens. Recipes for Fried Chick Peas and this recipe seem to be derived from these Indian snacks. The Indian recipes use quite a bit of oil to basically deep-fry the chick peas or split peas. A poster discovered this when making them. He said he had to add more oil so it was more like deep-frying them. Also the Indian recipes soak the split peas for 8 hours, or overnight. The peas are then spread out to dry on a towel.

FMM; I made them by deep-frying them, both until turning brown and with spending more time in the oil. Both batches were so hard they would break a tooth the next day, even putting them in a covered container. I soaked them, but did not par-boil them. If I made them again, I would definitely par-boil them first.

3/4 cup 153 g dried split peas, rinsed and drained (to remove any debris)
1 tablespoon 15 mL olive oil (or oil of your choice)
1/4 teaspoon fine sea salt

Preheat the oven to 350F (175C). Line a large baking sheet with parchment paper. [deep-fry in a little oil as for Indian fried split peas. If deep-frying, do not add the spices until they are through frying.]

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. [The Indian recipes soak the peas for about 8 hours]

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

Once cooled, the split pea-nuts have a texture similar to peanuts: crisp, but not too hard. A mix of yellow and green split peas is especially beautiful and festive.

Storage: Store the split pea-nuts in an airtight container at room temperature for up to 3 weeks.

Tip: Storing the split pea-nuts (at least a day) in an airtight container gives them more of a peanut texture (crisp, but with a smooth and yielding bite).

Seasoning Ideas from other websites:

Add the oil to the split peas along with the salt and seasoning and stir frequently until golden in color and crunch in texture.

1/2 tsp salt
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp paprika

Split Pea-Nuts from https://www.powerhungry.com/

Split Pea-Nuts
from https://www.powerhungry.com/