Spicy Pepitas

Cooking Light
Store the leftover pepitas in a zip-top plastic bag; sprinkle them over a salad, or enjoy as a snack.
1 cup (serving size: 1 tablespoon)


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1 cup unsalted pumpkinseed kernels
1 tablespoon canola oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ancho or chipotle chile pepper
1/4 teaspoon black pepper


1. Combine all ingredients in a small bowl. Heat a medium nonstick skillet over medium heat. Add kernels to pan; cook 10 minutes or until browned, stirring frequently. Remove from pan; cool completely.

Created date

September 2008

Nutritional Information

Calories 47
Caloriesfromfat 69 %
Fat 3.6 g
Satfat 0.6 g
Monofat 1.3 g
Polyfat 1.3 g
Protein 1.5 g
Carbohydrate 1.8 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 41 mg
Calcium 8 mg