| Yield: | 6 appetizer servings |
Ingredients
- 3 cups pumpkin seeds
- 2 tablespoons canola oil
- 1 1/2 tablespoons ancho chili powder
- 1 tablespoon kosher salt
- 1 teaspoon chile de arbol powder
Instructions
- Preheat oven to 350 degrees F.
- Place the pumpkin seeds in a large bowl and toss with the oil, ancho powder, salt, and chile de arbol powder. Spread evenly on a baking sheet and bake for 8 to 10 minutes, stirring once. Let cool and store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 408 |
| Total Fat | 37 g |
| Saturated Fat | 6 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 5 g |
| Sugar | 1 g |
| Protein | 20 g |
| Cholesterol | 0 mg |
| Sodium | 167 mg |
Reviews
Yum! Had roasted off several pumpkins and wanted to do something different with the seeds, this fits the bill. Great!
Great spicy seeds but to lower calorie count you can skip the oil if you use them right out of the pumpkin. If you don’t bake them right away, give them a little spritz of cooking spray before putting them in the oven. Yum!
Amazing just follow the recipe and its great. So good and perfect as it is.
I added lime juice, and garlic powder. sooooo good
I add these to popcorn and we take it to our Tampa Bay Rays games ( you can take your own food) Makes a great snack and all our friends around us want some. Thanks Bobby
These were ok. I used olive oil instead of canola. Maybe just basic salt and slow roast on the frying pan is still old fashion and good.
Everyone loves these…even my nephew who never likes anything “new”