Thaw and drain the peas. Place frozen peas in a colander. Rinse briefly with cool water to separate, then let them sit for 10–15 minutes to thaw. Pat dry with clean towels. The drier they are, the faster they crisp.

Preheat your equipment. For a dehydrator, set to 125–135°F (52–57°C). For an oven, set to the lowest setting, ideally 170–200°F (77–93°C). Use convection if you have it.

Season the peas. In a large bowl, toss peas with olive oil or aquafaba to lightly coat. Add salt, pepper, garlic powder, onion powder, and smoked paprika. Toss gently so you don’t mash them. Add lemon zest if using.

Arrange in a single layer. Spread peas on dehydrator trays lined with mesh screens, or on parchment-lined baking sheets. Keep them in a single, even layer with a little space between for airflow.

Dehydrate. Dehydrator: 6–8 hours, rotating trays halfway. Start checking at 5 hours. They should feel very dry and crisp when cool.

Oven: 2.5–4 hours, stirring every 45 minutes. Prop the door open slightly with a wooden spoon to let moisture escape if safe to do so.

Cool completely. Let the peas cool on the trays for 20–30 minutes. They crisp further as they cool. Test a few; if any feel chewy, return them to dry a little longer.

Adjust seasoning. Taste and add a pinch more salt or a squeeze of lemon zest if needed. Avoid adding wet ingredients now, which can soften the crisp.

Store properly. Transfer to an airtight container or a jar with a tight lid. Add a small desiccant packet if you have one to keep them extra crisp.