Chefs Toolbox



Crispy Lion Split Peas

This delectable treat holds versatile applications. The trend of providing savory bar snacks has surged, serving as a perfect accompaniment to increase beverage sales. Additionally, it excels as a natural, wheat-free crouton, enhancing the texture and flavour of soups and salads. Its ability to deliver a burst of salty crispness makes it a delightful addition wherever a savory crunch is desired.
  • 500g Lion Split Peas, soaked overnight or 4 hours min
  • 60 ml Olive oil 
  • 10 g  Salt
  • 8 g  Cumin 
  • 3 g  Chili powder 
  • 3 g  Paprika  

Chef's note:

Of course you can use any spice blend that meets your needs.  We have had great success by just adding some Benny stock powder over as quick flavourant with no measuring required.  

  1. After soaking the Lion split peas, drain them and pat dry using a paper towel.
  2. Over medium heat, coat a large skillet with the oil.
  3. Once the pan is hot, add the split peas along with the salt and seasoning, stir frequently until golden in colour and crunchy in texture (around 10 min)
  4. Serve over a hot bowl of soup, add over salad for crunch or serve as it for a cost effect bar snack.  


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