Ingredients
- 2 cups pumpkin seeds
- 2 Tbsp cups olive oil
- 1/2 tsp Cinnamon powder
- 1 tsp Chili Powder
- 1/2 tsp Crushed and dried rosemary
- 1 tsp Sugar
- Salt and Black Pepper to taste
Make it step by step
- Clean and "de-pulp" the pumpkin seeds by rinsing under cold water. Spread onto a cookie sheet and leave out overnight to dry.
- Pre-heat oven to 325 degrees F.
- In a medium bowl, combine pumpkin seeds and olive oil, tossing to coat.
- Add spices and continue to mix until all of the seeds are evenly coated. Taste test the seeds along the way, adjusting seasoning as desired.
- Arrange pumpkin seeds in a single layer on a foil or parchment lined baking sheet.
- Bake for approximately 30 minutes or until golden brown and fragrant, stirring every 10-15 minutes to prevent burning and sticking.
- Add to salads, fall trail mix, eat as a snack or enjoy however you want!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Georgianna, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.