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Spicy pumpkin seeds recipe

Makes 4 serving


  • 1 cup pumpkin seeds
  • 2 tsp. olive oil
  • ½ tsp. garlic powder
  • ¼ tsp. cayenne pepper
  • ⅛ tsp. salt


Preheat oven to 325⁰F

Remove most of the pumpkin pulp from seeds. Place seeds in a bowl of cold water to help separate any pulp that might still be attached (the seeds will float and the pulp will sink).

Remove the seeds from the water, removing any pulp that might still be attached. Lay the seeds out on a tray and pat dry.

When the seeds are mostly dry transfer to a bowl and add the olive oil, garlic powder, cayenne pepper and salt. Stir until the seasoning is evenly distributed.

Spread the seeds out in a single layer on a baking sheet and bake for about 30 minutes, stirring every 10 minutes until the seeds are dry and crispy.

Nutrition analysis per serving: 90 calories, 5 g fat, 3 g protein, 9 g carbohydrate, 3 g fiber, 75 mg sodium

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