With only one pumpkin this year, Matt requested the chipotle variety. Roasting pumpkin seeds is easy and makes a great snack that lasts. If you want another use for them, try including them in this hearty granola recipe, sans seasoning. But, I really urge you to try roasting them. The crunch of these babies is loud and proud!! Experiment with the seasonings a bit and even sample them before adding to the bag. Both recipes are found below... enjoy!
One year ago: The Little Blender That Could
Spicy Chipotle Roasted Pumpkin Seeds
-makes 1 cup
A few notes: Only one -- make sure that the pumpkin seeds are super dry. After rinsing, I spread them out in one layer on a paper towel to dry overnight and the next day.
1 cup pumpkin seeds, rinsed and dried (at least overnight)
A few dashes of hot sauce (optional, to your liking)
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt
Preheat oven to 325F. Line a baking sheet with foil (for easy clean-up later) and set aside.
Pour a 1/2 Tablespoon of olive oil and hot sauce to a resealable plastic bag. Add pumpkin seeds, seal, and shake to coat seeds evenly. In a small bowl, combine spices. Add spices to bag, reseal, and shake to coat.
Place seasoned seeds on lined pan and bake for 20 minutes. Toss on pan, and bake a few more minutes until seeds just begin to turn golden. Cool and store in a sealed container for up to 2 weeks.
Sweet Roasted Pumpkin Seeds
-makes 1 cup
1 teaspoon cinnamon
2 Tablespoons brown sugar
1/2 teaspoon ground cloves
Directions are the same as those for the chipotle recipe.