Sour Cream and Onion Roasted Black Eyed Peas @ Slim Pickin’s Kitchen

Photo by Slim Pickin’s Kitchen


Sour Cream and Onion Roasted Black Eyed Peas

Amber @ Slim Pickin’s Kitchen


For the Roasted Black Eyed Peas:
  • 3 cups (2 cans) low sodium black eyed peas, drained and rinsed
  • 1-2 tbsp olive oil
  • salt & pepper to taste
For the Sour Cream and Onion Powder:
  • 2 tbsp powdered buttermilk
  • 1 tbsp dried chives or 1 tsp onion powder
  • 1 tsp dried parsley
  • ½ tbsp garlic powder
  • ½ tsp sugar of choice


  1. Preheat oven to 425 degrees (F) and line a baking sheet with parchment paper. Add all of the ingredients for the sour cream and onion powder to a spice grinder and grind into a fine powder, if you don’t have one, just toss them all together in a small bowl and stir very well. Set aside.
  2. Spread black eyed peas on paper towels and gently pat until they are very, very dry.
  3. Add the peas, olive oil, and salt and pepper to the baking sheet and toss to coat.
  4. Bake for 10 mins, remove from oven, toss again, then return to the oven to bake for another 10 minutes. Remove from the oven again, toss again, then bake for another 10 minutes.
  5. Check the black eyed peas for desired crispiness. If they aren’t crunchy enough, bake for another 5-8 minutes or until crispy.
  6. Remove from oven and immediately dust with several heavy sprinkles of the sour cream and onion powder. Toss to coat.

Please see source website for additional pictures and detailed instructions – Slim Pickin’s Kitchen

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