My boyfriend has a serious sweet tooth. As in an eats-dessert-every-night sweet tooth.
He’s the lucky recipient of the bulk of my baking projects, and that’s just fine by him.
Although I do get a craving for something sweet from time-to-time, I most frequently have a serious craving for salty snacks.
And although I love crunchy potato chips as much as the next person, I don’t love spending extra time on the exercise bike to work them off! Which is where these spicy pumpkin seeds come in. They give me that burst of flavor and salt I’m craving, but swap in some protein for the empty calories.
These savory treats are quick to make and are the perfect gluten-free salad topping or a post-workout snack.
Store your spicy pumpkin seeds in an airtight container for up to a week. Mind you, around our house, they last about a day.
If the ancho chili powder is too spicy for you, try paprika in its place for a milder flavor.
Chili Lime Roasted Pumpkin Seeds
- 1 Cup green pumpkin seeds
- 1/2 tsp ancho chili powder
- 1/2 tsp cayenne pepper
- 3/4 tsp sea salt or coarse kosher salt
- 1 small lime juiced
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Put pumpkin seeds into a bowl and add spices, salt, and lime juice.
- Stir seeds until the mixture coats the seeds.
- Spread seeds out across the prepared baking sheet.
- Bake for 10 minutes or until lightly browned.
- Cool seeds completely before eating or storing.
- Store in an air-tight container.
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