PEAS
MADE
EAZY.

Whole green peas, roasted until they crunch. Seven grams of protein and seven grams of fiber per serving, from four ingredients and no seed oils.

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7gProtein

7gFiber

105Calories

4Ingredients

Nutrition

The label does the talking.

Most snacks are salt on starch. A pea is a legume, so the protein and fiber are already there. Roasting just makes it something you'd reach for.

Nutrition Facts

Serving size30g (about ¼ cup)

Calories105

Total Fat	2g
Saturated Fat	0g
Sodium	130mg
Total Carbohydrate	17g
Dietary Fiber	7g
Total Sugars	2g
Protein	7g

INGREDIENTS: GREEN PEAS, OLIVE OIL, SEA SALT, SPICES.

Target values, pending third-party lab verification. Final numbers will be printed only after analysis.

Protein and fiber from the pea itself

Nothing is added to hit the numbers. No protein isolate, no inulin, no fiber blend. It's what a whole pea is made of.

Against a bag of chips

Same 30g serving, side by side.

PeazyPotato chips Protein7g2g Fiber7g1g Calories105160

Four ingredients

Green peas, olive oil, sea salt, spices. No seed oils, no starch coating, no flavor powder.

The lineup

Three flavors.

One format. Same four-ingredient base, three seasonings.

01Wasabi

Heat: sharp

The one people already know, without the starch shell and the cheap oil.

INGREDIENTS: Green peas, olive oil, sea salt, wasabi.

02Spicy Garlic

Heat: medium

Garlic, cayenne, cracked black pepper. The first batch we didn't want to stop eating.

INGREDIENTS: Green peas, olive oil, sea salt, garlic, cayenne, black pepper.

03Sea Salt

Heat: none

Olive oil and salt. Nothing to hide behind.

INGREDIENTS: Green peas, olive oil, sea salt.

3 oz bags. First run coming soon. Get first access

Why peas

Everyone knows peas are good for you. Nobody eats them.

Peas have some of the best protein and fiber per calorie in the produce aisle. They lost on texture and flavor, not nutrition. That's a fixable problem.

Why they tasted bad

The peas you grew up with were boiled soft or fried under a starch coating. The "beany" flavor isn't the pea. It's an enzyme, and a quick blanch shuts it off. Heat fixes it. Additives don't need to.

Why roasting

Roasting gets a whole pea crunchy all the way through without a fryer. No starch shell, no seed-oil bath, no flavor dust. Just a pea with the texture of a snack.

Why the label is short

Four ingredients is the product. If it needed a fifth to taste good, we'd change the process, not the label.

Process

Small batches, one oven at a time.

Whole green peas
Dried whole peas, soaked and blanched to knock out the enzyme behind the beany taste.
Olive oil and seasoning
Tossed by hand. Olive oil earned its place in testing: without it the peas come out dry and flat.
Roasted, never fried
Slow roasted until they crunch clean through, then cooled so they stay that way in the bag.

Canola, sunflower, or palm oil

Rice-flour or starch coating

Artificial flavors or colors

Added sugar

PEAS MADEEAZY.