Spicy Pepitas
Store the leftover pepitas in a zip-top plastic bag; sprinkle them over a salad, or enjoy as a snack.
Yield: 1 cup (serving size: 1 tablespoon)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 47
- Calories from fat: 69%
- Fat: 3.6g
- Saturated fat: 0.6g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 1.3g
- Protein: 1.5g
- Carbohydrate: 1.8g
- Fiber: 0.8g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 41mg
- Calcium: 8mg
Ingredients
- 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
Preparation
- 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.
Spicy Pepitas Recipe at a Glance
- COURSE: Snacks
- CONVENIENCE: Kid-Friendly, Make-Ahead
- CUISINE: American, Southwest
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Saturated Fat, Low Sodium
- OCCASION: Autumn
- PUBLICATION: Cooking Light
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Spicy Roasted Chile Peanuts and Pepitas
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