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.