Sugar snap peas are a big part of our late spring harvest. I love the little white flowers that dot the cluster of reaching green vines. The bees do too. Much of the garden hasn’t yet awakened to its full glory, and while the peas aren’t the first to the dance, they certainly know how to make an entrance.
Harvesting peas is a pleasure, compared to other more labor intensive crops like beans and strawberries. And while snap peas are absolutely best when eaten fresh and right off the vine (never washed, and often consumed right there in the garden), I have been exploring other ways to enjoy their sweet flavor through the short window of their harvest.
Enter Salted Snap Pea Chips. A different and very tasty snack!
Salted Snap Pea Chips
NOTE: I used our dehydrator to make the chips, but if you don’t have one you can use the oven to get the same result.
What you’ll need:
- 1-2 pounds of sugar snap peas
- Sea salt
- Black pepper
- Olive oil
- Optional: Smoked paprika
Wash your peas and trim the ends. Then let them air dry.
Line your dehydrator trays with waxed paper, then lay out your peas on the tray. Drizzle them with olive oil, then season liberally with sea salt and black pepper.
Set the heat on your dehydrator at 135-140 degrees. Peas will take 6-8 hours, depending on your dehydrator. Check at 6 hours and then every hour until they’ve reached your desired crispiness. Store in a sealed canning jar for up to 2 weeks.
Experiment with different flavors. I made a batch with paprika for a spicy sweet flavor and they were really good. You might also try garlic, jalapeno salt, wasabi or bbq rub.
My kids loved these. I seriously pulled them out and left them on the dining table and they were mostly gone within a couple hours.