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Seasoned Pumpkin Seeds

Paula DiBacco

"Not the old roasted and salted pumpkin seeds."
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1 h servings 164 cals
Original recipe yields 16 servings (4 cups)

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  • Prep

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Mix pumpkin seeds, olive oil, chili powder, tamari, and garlic powder in a resealable 1-gallon plastic bag. Seal bag and knead to coat the seeds with seasonings. Spread coated seeds on a baking sheet in an even layer.
  3. Bake in preheated oven for 15 minutes, then turn the seeds over. Bake until pumpkin seeds are lightly toasted and fragrant, about 15 more minutes. Remove from oven and sprinkle lightly with salt. Cool before serving; store in an airtight container in refrigerator.

Nutrition Facts

Per Serving: 164 calories; 13.9 g fat; 5.6 g carbohydrates; 7.2 g protein; 0 mg cholesterol; 73 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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Although soy sauce and tamari [tuh-MAHR-ee] are both made from fermented soybeans, Japanese tamari is thicker, darker, and richer than its counterpart. Think of it as the kinder, gentler (and le...

I added 1t. cumin and reduced the garlic powder to 1t. Awesome! I might buy more pumpkins just for the seeds to make again!!

We did use soy sauce as we were unable to find the tamari here. Too salty and too spicy.

I didn't have tamari sauce nor was I going to run out and buy some. I used soy sauce instead. Nevertheless these were good although next time I will add about a 1/4 teaspoon of cayenne to add an...

On a quest to get more pumpkin seeds into DH's diet, we tried several. This was our favorite. Did use Tamari. We loved it. I might make a change somewhere down the road, (maybe a little more hea...