Roasted Pumpkin Seeds
Afternoon snackers, pay attention. I've got the perfect fall-themed snack to get you through the work day: Roasted Pumpkin Seeds! Spicy, savory and delicious!
Servings 10 servings
Calories 219kcal
Ingredients
- 1 lb. raw pumpkin seeds
- 1 teaspoon kosher salt
- 1 tablespoon chili powder
- ½ teaspoon cumin
- 1 teaspoon honey
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper, and spray lightly with cooking spray. Set aside.
- Pour 1 lb. raw pumpkin seeds into a large bowl.
- Season with 1 teaspoon kosher salt, 1 tablespoon chili powder and ½ teaspoon cumin and stir until the seasonings are coating the pumpkin seeds.
- Mix 1 teaspoon honey and 1 tablespoon extra virgin olive oil together, then drizzle over the pumpkin seeds and seasonings.
- Stir until the seeds have been coated with the seasoning and oil mixtures.
- Pour the seeds onto the prepared baking sheet, and transfer to the oven.
- Bake for 30-35 minutes, or until the seeds have toasted but not burned.
- Cool to room temperature, then enjoy!
Notes
Store in glass food storage containers in the fridge for up to two weeks. Store on the countertop in a similar container for a few days.
Nutrition
Serving: 1 serving | Calories: 219kcal | Carbohydrates: 25g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Sodium: 157mg | Fiber: 9g | Sugar: 1g
