Empty My Fridge
the cutest little ROASTED PUMPKIN SEED snack
Ingredients
- Pumpkin seed
- Avocado oil
- Salt½ tsp
- Black pepper
- Cilantro½ tsp
- Garlic powder½ tsp
- Brown sugar½ tsp
- Cayenne pepper¼ tsp
- Pumpkin1
Instructions
- Preheat the oven to 325°F (about 163°C).
- Rinse the pumpkin seeds in water, removing any strings and pulp, until clean.
- Dry the seeds as well as you can with a towel, then spread them on a large sheet pan.
- Bake the dry seeds without oil for about 15 minutes, tossing occasionally.
- Coat the dried seeds with olive oil, salt and pepper, then return them to the oven, tossing occasionally until they turn a darker toasted brown and become crispy.
- Mix the coriander, garlic powder, salt, brown sugar and cayenne in a bowl for the spice mix.
- When the seeds are darkened but not burnt, remove them and transfer to a bowl.
- Season them well with salt, then toss in the spice mixture.
Summarized from Not Another Cooking Show's video. Watch it for the details.
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