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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
2 cups pumpkin seeds
2 tsp cumin seed
1 tsp paprika
1 tsp salt
1/4 tsp cayenne, or more to taste
2 tbsp olive oil
Clean and dry seeds: Remove most of the pulp from the seeds without washing them. Arrange seeds in one layer on a baking tray and leave them out to dry at least 3-4 hours or overnight.
Roast the seeds: Preheat oven to 375. Toast the cumin seeds in a dry skillet over medium heat until fragrant, one minute. Grind cumin to a fine powder in a mortar with pestle. Whisk cumin, paprika, salt, cayenne and oil together in a medium bowl. Add dried pumpkins seeds and toss to coat well. Arrange in one layer on baking sheet. Bake until golden brown, about 20 minutes. Cool and store in air-tight container.
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*SPICE-ROASTED PUMPKIN SEEDS*
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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
2 cups pumpkin seeds
2 tsp cumin seed
1 tsp paprika
1 tsp salt
1/4 tsp cayenne, or more to taste
2 tbsp olive oil
Clean and dry seeds: Remove most of the pulp from the seeds without washing them. Arrange seeds in one layer on a baking tray and leave them out to dry at least 3-4 hours or overnight.
Roast the seeds: Preheat oven to 375. Toast the cumin seeds in a dry skillet over medium heat until fragrant, one minute. Grind cumin to a fine powder in a mortar with pestle. Whisk cumin, paprika, salt, cayenne and oil together in a medium bowl. Add dried pumpkins seeds and toss to coat well. Arrange in one layer on baking sheet. Bake until golden brown, about 20 minutes. Cool and store in air-tight container.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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