Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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.

Laraine Perri
Recipe by Cooking Light December 2011

Gallery

Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

Yield:
Serves 8 (serving size: about 2 tablespoons)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

158 calories; fat 13g; saturated fat 2.3g; mono fat 4.6g; poly fat 5.6g; protein 8.8g; carbohydrates 4.3g; fiber 1.2g; cholesterol 0mg; iron 4.1mg; sodium 67mg; calcium 14mg.
Advertisement
Advertisement