Before you roast the seeds, you must separate them from the pumpkin. Once you have scooped them out, put them into a large bowl of water and that helps to loosen the pulp so you can pick out the strings and pumpkin pieces.
Bring a few cups of filtered water to boil and add the seeds. Make sure water covers the seeds. Boil for 10 minutes.
Drain the seeds and pat dry with paper towels or a dish towel. They won’t be completely dry.
Preheat the oven to 350 degrees.
Mix the lime juice, zest, salt, pepper, and chili powder in a bowl and add the pumpkin seeds. Stir until they are evenly coated.
Place them on a baking sheet in one layer as much as possible.
Roast in the oven for 20-25 minutes (or until they become crispy golden brown). Stir them halfway through.
When they have cooled, store them in an air-tight container for up to a week.
Ingredients
Directions
Before you roast the seeds, you must separate them from the pumpkin. Once you have scooped them out, put them into a large bowl of water and that helps to loosen the pulp so you can pick out the strings and pumpkin pieces.
Bring a few cups of filtered water to boil and add the seeds. Make sure water covers the seeds. Boil for 10 minutes.
Drain the seeds and pat dry with paper towels or a dish towel. They won’t be completely dry.
Preheat the oven to 350 degrees.
Mix the lime juice, zest, salt, pepper, and chili powder in a bowl and add the pumpkin seeds. Stir until they are evenly coated.
Place them on a baking sheet in one layer as much as possible.
Roast in the oven for 20-25 minutes (or until they become crispy golden brown). Stir them halfway through.
When they have cooled, store them in an air-tight container for up to a week.