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Roasted Mexican Pumpkin Seeds mexican 1/2 lb. raw Mexican pumpkin seeds 1 spray olive or corn oil 1/2 tsp. ground chili powder; not cayenne 1/2 tsp. crushed red pepper flakes 1/2 tsp. kosher salt Preheat oven to 250. Mix chili powder, pepper flakes, and salt. Put the seeds in a bowl, and spray them with oil. Sprinkle the dried spices over them, tossing to distribute evenly. Spread on a baking sheet in one layer and bake until you hear them popping and they are browned slightly, between 5 and 10 minutes. Cool completely and store in an air-tight container. NOTES : These are really, really good to have on hand (and to hide in a container in the glove compartment of your car). Yield: 1/2 pound. 4646 986 2614 4714 0 Contributor: Copyright © 1995 by Heidi Rabel Yield: 1 serving Preparation Time: 0:30 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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