Chili Peas ‒ Chiliherneet

Think I've found a perfect solution for too quickly vanishing snacks and widening waist. No, it's not abstinence or even buying bad tasting chips ‒ I'm not a fan of christian self-torture. It's making tasty snacks but adding so much chili in them your burning stomach will tell you when it's time to stop!

Though Jere Nieminen's cook book Herne rokkaa (Multikustannus 2008) looked awful at first I'm starting to like it. Some of the recipes are really quite inventive. Like chili peas. Here's how I made them:

- 3 dl dry peas
- 1 dl rape oil
- 3/4 dl graham flour
- 1/2 dl bread crumps
- 4 tbsp potato flour
- 3 tbsp mustard
- 2-3 tbsp your favourite chili sauce
- 4 tsp salt
- 2 tsp paprika powded
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp marjoram

Soak the peas in cold water overnight. Filter. Mix all the other ingridients with the peas. Spread them on a baking sheet and bake in a 250°C oven until they look golden (about 15-20 minutes). Let them chill before serving. Store them in an air-tight container in room temperature.

Nutritional values / 520 g:
energy 2014 kcal
fat 99 g
protein 58 g
carbohydrates 220 g
fiber 34 g

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