Mexican-Spiced Pumpkin Seeds Recipe - Allrecipes.com
  • READY IN 35 mins

Mexican-Spiced Pumpkin Seeds

Recipe by  

"Mexican-spiced pumpkin seeds provide a nice alternative to the sweet/salty standard. Optional: Soak pumpkin seeds overnight in salt water."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
  2. Spread pumpkin seeds onto the prepared baking sheet; sprinkle with salt, cumin, chili powder, cayenne pepper, and oregano; toss to coat evenly.
  3. Bake seeds in the preheated oven for 5 minutes; stir seeds. Return to oven and bake until seeds are toasted, about 15 more minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins

Footnotes

  • Cook's Notes:
  • I don't measure the spices - I sprinkle them on and eyeball it. Using more spices (especially the pepper and chili powder) will make your seeds have more of a kick; using fewer spices will make the flavor more of a hint. It's up to you.
  • You don't need to spray the seeds with cooking spray. The spray at the bottom of the pan is plenty. Since I presoak my seeds, they are wet when I put them on the sheet and the spices stick without the help of extra calories like butter or oil.
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Nutrition

  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.9 g
  • 25%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 300 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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