mexican-spiced-pumpkin-seeds

Mexican-Spiced Pumpkin Seeds

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  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
K
Recipe by  K

“Mexican-spiced pumpkin seeds provide a nice alternative to the sweet/salty standard. Optional: Soak pumpkin seeds overnight in salt water.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
  2. Spread pumpkin seeds onto the prepared baking sheet; sprinkle with salt, cumin, chili powder, cayenne pepper, and oregano; toss to coat evenly.
  3. Bake seeds in the preheated oven for 5 minutes; stir seeds. Return to oven and bake until seeds are toasted, about 15 more minutes.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 189 cal
  • 9%
  • Fat
  • 15.9 g
  • 25%
  • Carbs
  • 6.5 g
  • 2%
  • Protein
  • 8.6 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

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Toasted Pumpkin Seeds with Sugar and Spice

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