| Level: | Easy |
| Total: | 25 min |
| Active: | 5 min |
| Yield: | 2 cups |
| Level: | Easy |
| Total: | 25 min |
| Active: | 5 min |
| Yield: | 2 cups |
Ingredients
- 2 cups raw pumpkin seeds
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lime zest plus 1 tablespoon lime juice
- 1 tablespoon minced fresh parsley
- 2 teaspoons fresh thyme leaves
- 1 teaspoon chipotle powder
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Toss the pumpkin seeds in a bowl with the olive oil and lime juice until well coated. In a separate small bowl, stir together the lime zest, parsley, thyme, chipotle powder and salt. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet.
- Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 283 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 0 mg |
| Sodium | 120 mg |
| Serving Size | 1 of 6 servings |
| Calories | 283 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 0 mg |
| Sodium | 120 mg |
Reviews
Oh my gosh…YES! These are delicious and unusual for pumpkinseeds—but so good. Great as a snack or with a salad or carnitas.