MEXICAN-SPICED PUMPKIN SEEDS
Mexican-spiced pumpkin seeds provide a nice alternative to the sweet/salty standard. Optional: Soak pumpkin seeds overnight in salt water.
Provided by Kristin Cragg
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
- Spread pumpkin seeds onto the prepared baking sheet; sprinkle with salt, cumin, chili powder, cayenne pepper, and oregano; toss to coat evenly.
- Bake seeds in the preheated oven for 5 minutes; stir seeds. Return to oven and bake until seeds are toasted, about 15 more minutes.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 6.5 g, Fat 15.9 g, Fiber 1.5 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 299.5 mg, Sugar 0.4 g
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