Spicy Pepitas
CDKitchen https://www.cdkitchen.com
Serves/Makes: 3 cups | Ready In: 30-60 minutes
Ingredients:
3 cups hulled pumpkin seeds
3 tablespoons canola oil
1 tablespoon chili powder or pure ground chile
1 teaspoon cumin
1 teaspoon salt
Directions:
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper, or lightly oil the baking sheet.
Place the pumpkin seeds in a medium-sized bowl. In a small bowl, combine the oil, chili powder, cumin, and salt; stir well. Pour over the pumpkin seeds and toss to coat. Transfer the pumpkin seeds to the pan and spread out in a single layer.
Roast for 25 to 30 minutes, until the seeds are lightly browned and crunchy; Shake or stir the seeds occasionally for even cooking. Check frequently during the last minutes; do not allow the seeds to become scorched.
Transfer the seeds to a medium-sized bowl to cool completely. The seeds will become crisp as they cool. Store in an airtight jar for 1 week at room temperature or for up to 1 month in the refrigerator.
Recipe Location: https://www.cdkitchen.com/recipes/recs/146/SpicyPepitas67914.shtml
Recipe ID: 38689
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