Roasted mexican pumpkin seeds
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Raw Mexican pumpkin seeds |
| 1 | Spray olive or corn oil | |
| ½ | teaspoon | Ground chili powder; not cayenne |
| ½ | teaspoon | Crushed red pepper flakes |
| ½ | teaspoon | Kosher salt |
Directions
Preheat oven to 250. Mix chili powder, pepper flakes, and salt. Put the seeds in a bowl, and spray them with oil. Sprinkle the dried spices over them, tossing to distribute evenly. Spread on a baking sheet in one layer and bake until you hear them popping and they are browned slightly, between 5 and 10 minutes. Cool completely and store in an air-tight container.
NOTES : These are really, really good to have on hand (and to hide in a container in the glove compartment of your car). Yield: ½ pound.
Recipe by: Heidi Rabel
Posted to recipelu-digest Volume 01 Number 236 by "Diane Geary" <diane@...> on Nov 10, 1997
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