Roasted Pumpkin Seeds
by D1fly1
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Suggest a better descriptionSource: Margot Dillon
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INGREDIENTS
- 2.5-3 cups pumpkins seeds (from 2 large pumpkins)
- 2 Tbs coconut oil
- 1 1/2 tsp chili powder
- 3/4 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp ground black pepper
- 1/4 tsp cinnamon
INSTRUCTIONS
Rinse pumpkin seeds in a colander after removing from pumpkin. Discard as much of the pump as you can. Spread evenly on a dish towel to dry (do not use paper towel, they will stick). Dry by hand or leave overnight.
Preheat oven to 300 deg F. Line a baking sheet with parchment paper. Heat oil in a skillet over medium heat. Once melted, add remaining ingratiates and cook for 1 minutes. Add dried pumpkin seeds and toss to coat for 2 minutes.
Spread pumpkin seeds on prepared pan. Bake for 45 minutes, stirring halfway through.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (32g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 249 | ||
| Calories from Fat: 249 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 27.8g | 37 % | |
| Saturated Fat 23.6g | 118 % | |
| Monounsaturated Fat 1.8g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 21.9mg | 1 % | |
| Potassium 74.5mg | 2 % | |
| Total Carbohydrate 2.7g | 1 % | |
| Dietary Fiber 1.5g | 6 % | |
| Sugars, other 1.3g | ||
| Protein 0.6g | 1 % | |
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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. |
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Calories per serving: 249
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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