SPICY PUMPKIN SEEDS

Spicy pumpkin seeds

Like I mentioned previously, pumpkin seeds are loaded with vitamins and minerals, but also with polyunsaturated omega-6 fats. Those fats are very fragile and can go rancid quite quickly. Seeds prepared this way should be kept in a air-tight container in the refrigerator and eaten in less than a week. This is also a nice snack kids will like and is very quick to prepare. It’s a great way to eat the seeds you’ll get when carving the Halloween pumpkins. In this case, simple rinse and dry the seeds before using them.

Ingredients

1. 3 cups raw pumpkin seeds (pepitas);
2. 2 tbsp butter, ghee or coconut oil, melted;
3. 1 1/2 tbsp chili powder;
4. 1 tbsp sea salt;
5. 1 tsp cayenne pepper;

Technique

1. Preheat your oven to 350 F.
2. In a bowl, toss the pumpkin seeds with the melted oil, chili powder, sea salt and cayenne pepper.
3. Spread on a baking sheet and bake for about 10 minutes.
4. Let cool and serve or store in the refrigerator in an air-tight container. Most recipes call for a liquid vegetable oil, but the butter or coconut oil will harden when chilled in the refrigerator, giving the seeds another texture, but leaving them absolutely delicious.