One of my favorite things to eat in the fall is baked pumpkin seeds. This weekend we carved our pumpkin (look for a post on this soon) and of course I dug through the whole thing for the seeds. But this year, I decided to switch things up and combine my two favorite fall foods, and I came up with Chili Pumpkin Seeds. They were so good, that I figured I should share.
First, get some pumpkin seeds and clean them.
Next, soak the seeds in a bowl of salt water in the refrigerator over night.
When you're ready to bake the seeds, pre-heat the oven to 350. Then, drain the salt water from the seeds. Do not rinse the seeds. Next, stir in 1 teaspoon of olive oil into the seeds.
Mix the seasoning together. The seasoning is 2 tablespoons of chili powder, 2 teaspoons of cumin, and 1 teaspoon of coarsely ground sea salt.
Then, mix the seeds and the seasoning together, and spread them in a single layer on a cookie sheet.
Finally, bake the seeds for about 20 minutes, or until the the seeds are lightly brown and dry. Let cool and enjoy! Store in an airtight container, they will stay fresh for around 48 hours.
First, get some pumpkin seeds and clean them.
Next, soak the seeds in a bowl of salt water in the refrigerator over night.
Mix the seasoning together. The seasoning is 2 tablespoons of chili powder, 2 teaspoons of cumin, and 1 teaspoon of coarsely ground sea salt.
Then, mix the seeds and the seasoning together, and spread them in a single layer on a cookie sheet.
Finally, bake the seeds for about 20 minutes, or until the the seeds are lightly brown and dry. Let cool and enjoy! Store in an airtight container, they will stay fresh for around 48 hours.
