Ingredients with Measurements:
- 2 cups raw pumpkin seeds
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 lime, juiced
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Rinse the pumpkin seeds in a colander and remove any pulp or strings.
3. Pat the seeds dry with a paper towel.
4. In a bowl, mix the olive oil, chili powder, garlic powder, onion powder, cumin, smoked paprika, and salt.
5. Add the pumpkin seeds to the bowl and toss to coat evenly.
6. Spread the pumpkin seeds in a single layer on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes, stirring occasionally, until the seeds are golden brown and crispy.
8. Remove from the oven and let cool for a few minutes.
9. Squeeze the lime juice over the pumpkin seeds and toss to coat.
10. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (175°C)
Serving size:
4 servings
Nutritional information:
Calories: 220
Total fat: 18g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 7g
Dietary fiber: 2g
Sugars: 0g
Protein: 11g
Substitutions for ingredients:
- You can use any type of oil instead of olive oil.
- If you don't have chili powder, you can use cayenne pepper or red pepper flakes.
- You can omit the smoked paprika if you don't have it.
Variations:
- Add a pinch of cinnamon for a sweet and spicy flavor.
- Use different spices, such as curry powder or Italian seasoning.
- Add a tablespoon of honey or maple syrup for a touch of sweetness.
Tips and tricks:
- Make sure to dry the pumpkin seeds well before seasoning them.
- Stir the seeds occasionally while baking to ensure even browning.
- Store the pumpkin seeds in an airtight container at room temperature for up to a week.
Storage instructions:
Store the pumpkin seeds in an airtight container at room temperature for up to a week.
Reheating instructions:
You can reheat the pumpkin seeds in the oven at 350°F (175°C) for a few minutes until warm and crispy.
Presentation ideas:
Serve the pumpkin seeds in a bowl or on a platter with a lime wedge for squeezing.
Garnishes:
Garnish with chopped cilantro or parsley for a pop of color.
Pairings:
Serve the pumpkin seeds as a snack or appetizer with a cold beer or a margarita.
Suggested side dishes:
Serve the pumpkin seeds with guacamole, salsa, or hummus.
Troubleshooting advice:
- If the pumpkin seeds are not crispy enough, bake them for a few more minutes.
- If the pumpkin seeds are too spicy, reduce the amount of chili powder or omit it altogether.
Food safety advice:
Make sure to rinse the pumpkin seeds well and dry them thoroughly before baking.
Food history:
Pumpkin seeds have been consumed for thousands of years and were a staple food of the Aztecs and other Native American tribes.
Flavor profiles:
The chili powder and lime juice give the pumpkin seeds a spicy and tangy flavor.
Serving suggestions:
Serve the pumpkin seeds as a snack or appetizer at a party or game day gathering.
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