ROASTED PUMPKIN SEEDS are every bit as addictive as roasted sunflower seeds, so take care when making and serving these. You can buy pumpkin seeds in health food stores, but you can also roast the seeds from any pumpkin you happen to have on hand. Just wash the seeds in a bowl of water to separate them from the stringy fibers to which they are attached, then pat dry with paper towels. You can season the seeds with a good commercial chili powder (which is made from dried chiles plus other seasonings, such as Mexican oregano) or pure ground chiles.
MAKES 2 CUPS
INGREDIENTS
- 3 cups hulled pumpkin seeds
- 3 tablespoons peanut, canola, or olive oil
- 1 tablespoon chili powder or pure ground chile
- 1 teaspoon salt
- 1 teaspoon ground cumin
INSTRUCTIONS
- Preheat the oven to 300°F. Line a baking sheet with parchment paper or lightly oil the sheet.
- Place the pumpkin seeds in a medium-size bowl. In a small bowl, combine the oil, chili powder, salt, and cumin and stir well. Pour over the pumpkin seeds and toss to coat well. Spread out in a single layer on the baking sheet.
- Roast for 25 to 30 minutes, until the seeds are lightly browned and crunchy, stirring or shaking the pan occasionally for even cooking. Check frequently during the last 5 minutes to prevent scorching.
- Transfer to a medium-size bowl to cool completely. The seeds will become crisp as they cool.
- Store in an airtight jar for up to 1 week at room temperature or for up to 1 month in the refrigerator.
