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Category: Appetizers

(Updated 11/28/2012)
Roasted Mexican Pumpkin Seeds


1 ¼ cups raw pumpkin seeds
1 spray olive oil
½ tsp ground chili powder
¼ tsp cumin
½ tsp salt


Preheat the oven to 250 degrees F. In a small bowl, combine chili powder, cumin and salt. Place the seeds in a separate bowl and spray them with olive oil. Add the dried spices and toss until well coated. Spread the seeds in one layer on a baking sheet. Bake the seeds in the preheated oven for 5-10 minutes or until lightly browned. Cool completely and store in an airtight container.