Try this Roasted Mexican Pumpkin Seeds recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 250. Mix chili powder, pepper flakes, and salt. Put the seeds in a bowl, and spray them with oil. Sprinkle the dried spices over them, tossing to distribute evenly. Spread on a baking sheet in one layer and bake until you hear them popping and they are browned slightly, between 5 and 10 minutes. Cool completely and store in an air-tight container. NOTES : These are really, really good to have on hand (and to hide in a container in the glove compartment of your car). Yield: 1/2 pound. Recipe by: Heidi Rabel Posted to recipelu-digest Volume 01 Number 236 by "Diane Geary"
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3 | ||
Calories from Fat: 1 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 581.6mg | 20 % | |
Potassium 18.2mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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