These Crunchy Wasabi Peas Will Blow Your Mind – And Your Taste Buds
When we first made wasabi peas at home, we never expected them to become such an obsession. But from the very first bite—sharp, fiery, and crunchy—it was clear: these were not just a snack, they were a whole experience. The heat dances on the tongue, the crispness echoes in every bite, and the balance of salty, sweet, and spicy flavors lingers beautifully. Once you try them, you’ll never want to go back to store-bought versions again. They are surprisingly simple to make, incredibly addictive, and perfect for parties, movie nights, or even tucked into a lunchbox for a midday kick.
These peas are more than just a spicy snack—they’re a celebration of bold flavors. We love making a big batch and watching everyone’s eyes widen with the first mouthful. You can feel the wasabi hit the nose just like good sushi should. And best of all? We can control the heat exactly how we want it.
Preparation Time
Preparation time: 15 minutes
Soaking time: 12–24 hours (for dried peas)
Cooking + Baking time: 1 hour 30 minutes
Cooling time: 30 minutes
Total time: ~14 hours (with soaking) or ~2 hours (if using pre-cooked peas)
This recipe serves 4–6 snack-loving people and is easy to prepare, especially if you’ve got a little patience!
The Necessary Ingredients (possible in all kinds of variations)
Let’s start by gathering everything we need. For this recipe, we can go with dried peas or canned ones for a shortcut. Dried peas give the best texture, but both work!
2 cups dried green peas (or 3 ½ cups cooked or canned green peas, drained and patted dry)
1 tablespoon olive oil (or any neutral oil like avocado, sunflower, or sesame)
2 teaspoons wasabi powder (adjust to taste)
1 ½ teaspoons sea salt
1 teaspoon sugar (optional, for balance)
½ teaspoon rice vinegar (optional, for tang)
1–2 tablespoons water (to mix with the wasabi powder)
If you’re looking for variations, here are some ideas to make this recipe suit your dietary needs or flavor preferences:
Vegan: The original recipe is already vegan!
Gluten-free: Most wasabi powders are gluten-free, but check the label to avoid any hidden wheat-based additives.
Oil-free: Toss the peas in aquafaba (chickpea water) instead of oil for an oil-free version.
Extra spicy: Add a pinch of cayenne pepper or crushed chili flakes to intensify the heat.
Mild version: Use less wasabi powder and mix it with a little mayo or tahini for a creamier coating before baking.
The Steps of Preparation (possible in all kinds of variations)
Now let’s dive into the actual magic—the transformation from simple peas to these fiery, crunchy bites of joy. From my experience, this part fills the whole kitchen with anticipation.
If using dried peas, soak them in water overnight (12–24 hours), then drain and rinse.
Boil the soaked peas in a large pot for about 30–40 minutes until just tender, not mushy. Drain and pat them very dry.
Preheat the oven to 200°C (390°F) or use an air fryer at 190°C (375°F).
Spread the cooked and dried peas on a clean towel and let them air-dry for at least 20 minutes to remove surface moisture.
In a small bowl, mix the wasabi powder with just enough water (1–2 tbsp) to form a smooth paste. Let it sit for 5–10 minutes to bloom.
Add salt, sugar, vinegar, and olive oil to the wasabi paste and stir until fully combined.
Toss the peas gently with the wasabi mixture until evenly coated.
Spread the coated peas on a baking sheet lined with parchment paper (or air fryer basket) in a single layer.
Bake for 45–60 minutes, stirring every 15 minutes, until completely dry and crisp. In the air fryer, cook for 20–25 minutes, shaking occasionally.
Let the peas cool completely—they’ll crisp up more as they cool.
Nutritional Benefits
Besides being explosively tasty, wasabi peas can also be surprisingly good for you when made at home.
Rich in fiber: Green peas help with digestion and keep us full longer.
High in protein: Excellent plant-based protein source—perfect for vegans.
Low in fat: Especially when baked or air-fried with minimal oil.
Wasabi has anti-inflammatory properties: Wasabi contains isothiocyanates, which may help with inflammation and have antibacterial effects.
Iron-rich: Green peas contribute to better oxygen transport in the blood.
Good source of B vitamins: Supporting energy metabolism and nervous system function.
Free of preservatives: Unlike store-bought wasabi peas that often contain artificial flavors and MSG.
Now that we’ve got the basics, let’s have some fun with this spicy snack.
Possible Additions or Upgrades
We’ve experimented with lots of twists on this recipe, and here are some of our favorites:
Add a sprinkle of nori flakes for an umami, seaweed twist.
Mix with toasted sesame seeds for extra crunch.
Coat in a bit of miso paste + wasabi for a deeper savory flavor.
Drizzle a tiny bit of maple syrup with the wasabi paste for sweet-heat contrast.
Combine with other snacks like roasted almonds or soy nuts for a spicy trail mix.
Sprinkle with garlic powder or onion powder for a savory snack punch.
Dust with matcha powder for a green tea-flavored variation.
Try with black-eyed peas or chickpeas for a different texture.
Frequently Asked Questions and Answers
Can I use canned peas instead of dried peas?
Yes, just make sure they’re fully drained and thoroughly dried before baking.
How spicy are these wasabi peas?
That depends on the amount and strength of your wasabi powder. Start mild and build up!
Can I use fresh wasabi?
Absolutely, if you can get your hands on it—it’s milder but more fragrant than powdered wasabi.
What can I substitute for wasabi powder?
Try horseradish powder mixed with a bit of mustard powder as a backup.
How long do these wasabi peas last?
Stored in an airtight jar, they can last up to 2 weeks, but they’re usually gone within days!
Can I make these in the air fryer?
Yes! They take around 20–25 minutes at 190°C (375°F), shake halfway through.
Are these suitable for kids?
If your kids like a bit of spice, yes—but you might want to reduce the wasabi.
Why aren’t my peas crunchy?
They may not have dried enough before baking, or the oven temp was too low. Let them cool completely!
Is wasabi good for you?
In small doses, yes—it has anti-inflammatory and antimicrobial properties.
Can I freeze wasabi peas?
Not recommended—they’ll lose their crunch. Keep them in a sealed container at room temp.
From our own family movie nights to impressing friends at gatherings, these wasabi peas have become one of our favorite snacks to prepare. They’re spicy, bold, and endlessly customizable.
🔥 If you loved this recipe, don’t forget to share it on Facebook, Pinterest, or WhatsApp. Forward it to that friend who’s always snacking and needs a new obsession!
