2 cans (15 ounces each) or 4 cups cooked blackeye peas, rinsed and drained
3 tablespoons olive oil
1-1/2 teaspoons
seasoned salt

Toss drained blackeye peas with oil and seasoned salt. Spread on a lightly greased 12 x 17-inch jelly roll pan. Bake in a preheated 425o oven for 50 to 60 minutes or until crispy and dry, stirring every 10 minutes. Allow to cool on the pan for 20 minutes. Makes 2 cups.