Monday, October 24, 2011

Chili Roasted Pumpkin Seeds

In true October fashion, I roasted pumpkin seeds this weekend. This was my first go at roasting seeds and it was a thrill. This was one of the easiest snacks I have ever made, and everyone loved them. The time in the kitchen was less than 10 minutes!

What you need:

  • 2 cups raw pepitas (this is just the pumpkin seed after shelling)
  • 3 tsp olive oil
  • 4 tsp chili powder
  • 2 tsp salt
What to do:

Spread the pepitas evenly in a dry griddle over medium heat. Once the pepitas start making a popping sounds stir them around and wait for the sound again. Roast for 30 more seconds and remove from heat. Pour the seeds into bowl with the rest of the ingredients and stir. Place the bowl in the fridge until the seeds have cooled. Transfer the seeds to a sealed glass jar and start snacking!

This snack recipe is vegan, sugar-free, and gluten-free! Chili powder is high in antioxidants and has anti-inflammatory properties. Enjoy!

Cooking Diary:

Purchased 2 cups of pepitas and a glass jar.

Spread the pepitas over griddle and started roasting. Mixing bowl ready.

Caroline got spooked by the popping seeds and took cover in Chris's arms.

Mixed the roasted seeds with chili powder, salt and oil. Cooled in fridge.

Transferred seeds to jar to store.

Enjoyed my new snack and a cup of tea on the porch!


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