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.
2
Bring a few cups of filtered water to boil and add the seeds. Make sure water covers the seeds. Boil for 10 minutes.
3
Drain the seeds and pat dry with paper towels or a dish towel. They won’t be completely dry.
4
Preheat the oven to 350 degrees.
5
Mix the lime juice, zest, salt, pepper, and chili powder in a bowl and add the pumpkin seeds. Stir until they are evenly coated.
6
Place them on a baking sheet in one layer as much as possible.
7
Roast in the oven for 20-25 minutes (or until they become crispy golden brown). Stir them halfway through.
8
When they have cooled, store them in an air-tight container for up to a week.
Ingredients
2cupsraw pumpkin seeds
1tspolive oil
1lime (zested & juiced)
½tspsalt
½tspblack pepper
1tbspchilli powder
Directions
1
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.
2
Bring a few cups of filtered water to boil and add the seeds. Make sure water covers the seeds. Boil for 10 minutes.
3
Drain the seeds and pat dry with paper towels or a dish towel. They won’t be completely dry.
4
Preheat the oven to 350 degrees.
5
Mix the lime juice, zest, salt, pepper, and chili powder in a bowl and add the pumpkin seeds. Stir until they are evenly coated.
6
Place them on a baking sheet in one layer as much as possible.
7
Roast in the oven for 20-25 minutes (or until they become crispy golden brown). Stir them halfway through.
8
When they have cooled, store them in an air-tight container for up to a week.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
