Ingredients with Measurements:
- 2 cups pumpkin seeds
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the pumpkin seeds in a colander and remove any pulp or strings.
3. Spread the pumpkin seeds on a paper towel and pat dry.
4. In a small bowl, mix together the olive oil, smoked paprika, cumin, garlic powder, cayenne pepper, and salt.
5. Add the pumpkin seeds to the bowl and toss to coat evenly.
6. Line a baking sheet with parchment paper and spread the pumpkin seeds in a single layer.
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 before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
350°F
Serving size:
2 cups
Nutritional information:
Calories: 320
Fat: 26g
Carbohydrates: 7g
Protein: 14g
Fiber: 2g
Substitutions for ingredients:
- You can use any type of oil instead of olive oil.
- If you don't have smoked paprika, you can use regular paprika.
- You can adjust the amount of cayenne pepper to make the seeds more or less spicy.
Variations:
- Add a tablespoon of honey or maple syrup to the spice mixture for a sweet and spicy flavor.
- Use different spices such as chili powder, curry powder, or Italian seasoning.
- Add a tablespoon of soy sauce or Worcestershire sauce for a savory flavor.
Tips and tricks:
- Make sure to dry the pumpkin seeds thoroughly before coating them with the spice mixture.
- Stir the seeds occasionally while baking to ensure even cooking.
- Store the leftover seeds in an airtight container at room temperature for up to a week.
Storage instructions:
Store the leftover seeds in an airtight container at room temperature for up to a week.
Reheating instructions:
You can reheat the seeds in the oven at 350°F for a few minutes until warm and crispy.
Presentation ideas:
Serve the spicy pumpkin seeds in a small bowl or on a platter with other snacks.
Garnishes:
You can sprinkle some chopped fresh herbs such as parsley or cilantro on top of the seeds for a pop of color.
Pairings:
The spicy pumpkin seeds pair well with beer, cocktails, or a glass of wine.
Suggested side dishes:
Serve the spicy pumpkin seeds with a cheese platter, hummus, or guacamole.
Troubleshooting advice:
- If the seeds are not crispy enough, bake them for a few more minutes.
- If the seeds are too spicy, reduce the amount of cayenne pepper or omit it altogether.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the pumpkin seeds to prevent contamination.
Food history:
Pumpkin seeds have been consumed for thousands of years and were a staple food of the Aztecs and other indigenous peoples of Mexico and Central America.
Flavor profiles:
The spicy pumpkin seeds have a smoky, spicy, and slightly salty flavor.
Serving suggestions:
Serve the spicy pumpkin seeds as a snack or appetizer before a meal.
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