Mexican-Spiced Pumpkin Seeds recipe

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Ingredients

cooking spray
2 cups pumpkin seeds
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon cayenne pepper
1 pinch dried oregano, or to taste

Nutrition Info

188.9 calories
carbohydrate: 6.5 g
cholesterol: : -
fat: 15.9 g
fiber: 1.5 g
protein: 8.6 g
saturatedFat: 3 g
servingSize: -
sodium: 299.5 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, spray with cooking spray.

  2. Spread pumpkin seeds onto the prepared baking sheet, sprinkle with salt, cumin, chili powder, cayenne pepper, and oregano, toss to coat evenly.

  3. Bake seeds in the preheated oven for 5 minutes, stir seeds. Return to oven and bake until seeds are toasted, about 15 more minutes.

Recipe Yield

2 cups

Recipe Note

Mexican-spiced pumpkin seeds provide a nice alternative to the sweet/salty standard. Optional: Soak pumpkin seeds overnight in salt water.

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