Photo: Johnny Autry; Styling: Mary Clayton Carl
Yield
Serves 8 (serving size: about 2 tablespoons)

These pumpkinseeds make a delicious snack that delivers a slight sweetness with a kick thanks to the chipotle chili powder and red pepper. For even more kick, add an extra 1/8 teaspoon ground red pepper.

How to Make It

Step 1

Place 1 cup pumpkinseeds in a large skillet over medium heat. Cook for 4 minutes or until toasted, stirring constantly (seeds will pop slightly).

Step 2

Combine canola oil and remaining ingredients in a large bowl; add seeds, tossing to coat. Arrange seeds in a single layer on a paper towel-lined baking sheet. Cool 10 minutes.

Ratings & Reviews

kblurton's Review

kblurton
March 01, 2014
Super easy to make. Very flavorful.

Alexruzicka's Review

Alexruzicka
November 09, 2013
Awesome! I couldn't find unsalted pumpkin seeds so I used salted and omitted the salt in the recipe. Fantastic and has a great kick!

Ailyrr's Review

Ailyrr
January 19, 2012
These are amazing. I use pumpkin seeds (pepitos) from the U.S. Be careful and read where they're from, most are from China. I also used Splenda, as I'm diabetic. You cannot tell the difference, There's a slight sweetness, and then the kick from the chili and pepper. My kids LOVED them.