Roasted Tajin Pumpkin Seeds Recipes
SPICED PUMPKIN SEEDS
These pumpkin seeds make a great tasting and healthy snack.
Provided by Carol
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
- Bake for 1 hour, stirring occasionally.
Nutrition Facts : Calories 90.2 calories, Carbohydrate 8.9 g, Fat 5.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 213.7 mg, Sugar 0.2 g
ROASTED PUMPKIN SEEDS
Here is an easy recipe for roasting fresh pumpkin seeds.
Provided by Rosemary
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 8.6 g, Cholesterol 3.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 12.5 mg
SPICY ROASTED PUMPKIN SEEDS
Spicy roasted pumpkin seeds are seasoned with olive oil, smoked paprika, garlic, and cayenne. They make a wonderful snack!
Provided by Vered DeLeeuw
Categories Snack
Time 30m
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, using a large spoon or your clean hands, mix the cleaned and dried pumpkin seeds, the oil, and the seasonings.
- Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast until golden, stirring the seeds halfway through, 15-20 minutes. Start checking after 15 minutes and watch out to make sure they don't burn - they progress from pale to brown very fast.
- Serve immediately - they are wonderful when warm!
Nutrition Facts : ServingSize 0.25 recipe, Calories 101 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, Sodium 372 mg, Fiber 2 g
ROASTED TAJIN® PUMPKIN SEEDS
The lightly spicy and sour flavor of Tajin® is a perfect pairing with these savory pumpkin seeds.
Provided by Suzie Lopez O'Connor
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet.
- Bring 6 cups water to a boil in a saucepan. Add pumpkin seeds and salt; simmer for 10 minutes. Strain and pat dry. Spread seeds in a single layer on the prepared baking sheet; sprinkle chili-lime seasoning on top.
- Bake in the preheated oven for 10 minutes; remove pan from oven. Stir seeds, spread back into a single layer, and return to hot oven. Repeat twice more, stirring every 10 minutes, until seeds are golden and crisp.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 6.1 g, Fat 17 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 3.2 g, Sodium 886.8 mg, Sugar 0.3 g
CHILI LIME ROASTED PEPITAS
Roasted Pepitas are the perfect healthy snack! These homemade roasted pepitas are packed with 7g of protein per serving, flavor and crunch! (Gluten-free)
Provided by Elise Shivamber
Categories Snack
Time 20m
Number Of Ingredients 3
Steps:
- Preheat oven to 350ºF.
- In a large bowl, mix pepitas, olive oil and seasoning. Toss to coat evenly. (Note: my chili lime seasoning contains salt. If yours does not, add ½ teaspoon per 1 cup of raw pepitas).
- Empty seasoned pepitas onto a parchment lined baking tray.
- Add into the oven for 12-15 minutes. Stir halfway through.
- When time is done (pepitas will be golden brown), remove from the oven and let cool slightly.
- Transfer into airtight container.
- Pepitas last 1 week at room temperature in airtight container.
Nutrition Facts : ServingSize 3 Tablespoons, Calories 143 kcal, Carbohydrate 3 g, Protein 7 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Sodium 2 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 10 g
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- Place the rinsed seeds in a large pot and fill with water and 1 teaspoon of salt. Bring to boil over high heat and allow to boil for 15-20 minutes. While the seeds are boiling, preheat the oven to 400° F and line a baking sheet with parchment paper or a silicone baking mat.
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- Carefully cut top from pumpkin, then scoop out seeds (using your hands or a metal large spoon) and transfer seeds and any stuck on pumpkin to a large bowl.
- Cover seeds with plenty of water. Then using your hands stir and swish seeds in water to remove from pulp and stringy flesh. It also helps to rub or squish stringy pumpkin fibers in hands to remove seeds that are stuck within.
- Pour seeds into a colander then rinse well with water and remove any of pieces of pumpkin flesh. Repeat this stirring and rinsing process again as needed until seeds are very clean.
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- Preheat the oven. Preheat the oven to 250°. Line a large sheet pan with aluminum foil and lightly grease it with butter or oil. (This reduces cleanup later—trust us on this!)
- Scoop out the seeds. Most of us are pretty familiar with this part from a lifetime of pumpkin carving. Using a sharp, sturdy knife, cut around the top of the pumpkin and remove the “lid.”
- Separate the gunk from the pumpkin seeds. You might be wondering, “Do you have to clean pumpkin seeds before roasting?” The answer is yes. I used to dread handling that slimy, stringy pumpkin flesh, but it’s actually much easier than I thought.
- Rinse and drain. Once you’ve removed most of the pulpy pieces, it’s time to get the seeds ready for seasoning. Some people swear by boiling or soaking the seeds in salt water to make them extra crispy after baking, but we didn’t find that this extra step made much of a difference.
- Season the pumpkin seeds. It’s time to season! We like salt and Worcestershire sauce, but you can also use pumpkin spice seasoning, or just douse with salt and pepper.
- Bake the pumpkin seeds, stirring occasionally. Now we’re ready to bake! Spread the seeds evenly in a single layer on your prepared baking sheet. Bake for 45 minutes, making sure to stir and toss the seeds occasionally.
- Finish baking pumpkin seeds on higher heat. Cooking in a 200° oven helps the pumpkin seeds cook evenly inside and out, so they don’t burn before they’re cooked through.
- Serve, store and enjoy! You can serve the seeds warm (I always risk singed fingertips to snatch a snack right off the sheet pan), or you can let them cool and enjoy at room temperature.
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