Harvest Snaps Copycat Recipe
This Harvest Snaps Copycat Recipe is a homemade take on your favorite crunchy pea snacks. Made with simple ingredients like green peas, chickpea flour, and seasonings, these baked crisps are light, airy, and packed with flavor. Perfect for healthy snacking, lunchboxes, or a satisfying side, they’re budget-friendly, customizable, and ready in under 35 minutes!
Equipment
- Food processor or blender
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowl
- Rubber spatula
- Piping bag or plastic zip bag
- Oven
Ingredients
- 1 cup frozen green peas thawed
- 1/4 cup chickpea flour or all-purpose flour
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
- Optional:
- Pinch of smoked paprika
- 1 tablespoon nutritional yeast or grated parmesan for cheesy flavor
Instructions
- Preheat Oven
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Blend the Peas
- In a food processor, add thawed peas and olive oil. Blend until smooth and creamy.
- Make the Dough
- Add the flour, sea salt, garlic powder, onion powder, and black pepper. Pulse until a thick dough forms. If it's too wet, add a bit more flour.
- Pipe the Crisps
- Transfer the dough into a piping bag or zip-top bag with the corner snipped. Pipe long, thin strips (3–4 inches) onto the prepared baking sheet.
- Bake
- Bake for 18–22 minutes, flipping halfway through. They should be lightly golden and crisp.
- Cool & Serve
- Let them cool for 5 minutes on the tray before serving. They’ll crisp up more as they cool.
Notes
Storage: Store cooled crisps in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days with a paper towel lining to keep them dry.
Flavor Variations: Try adding ranch seasoning, BBQ spice blend, or chili lime for different flavor profiles.
Flour Options: You can substitute with rice flour, oat flour, or almond flour for a gluten-free version.
Reheating: To re-crisp, warm them in a 325°F (160°C) oven for 5 minutes.
Freezer Tip: Freeze uncooked dough and pipe/bake fresh when needed for quick snacks.