Spicy Pepitas
Pepitas or pepita de calabaza, "little seed of squash" are the edible, hulled kernal of the pumpkin. Pepitas are commonly found in Mexican cuisine and can be roasted and eaten as a snack. If you can't find the hulled kernals, you could substitute whole pumpkin seeds - just don't buy them already salted.
These spiced pepitas are a little salty, spicy and provide a healthy dose of protein and various nutrients including iron.
Category: Appetizers and Snacks
Ingredients:
- 2 cups of raw pumpkin or pepita seeds
- 1 Tablespoon Lemon Peel
- 1 Tablespoon lemon juice
- 2 teaspoons Sea Salt
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Black Pepper
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Ancho Chile Powder
- 1/2 teaspoon Cayenne Pepper
- 1/4 teaspoon Roasted Granulated Garlic
Instructions:
- Preheat oven to 375 degrees
- In a medium bowl toss together all of the listed ingredients
- Spread pepitas onto a baking sheet
- Bake in the oven for 12-15 minutes, removing the pan and shaking the mixture several times during cooking
- Pepitas should be toasted and crispy.
- Allow to cool before eating and/or storing.
- Store in sealed container for up to two weeks.
