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Roasted Tajin Pumpkin Seeds


"The lightly spicy and sour flavor of Tajin® is a perfect pairing with these savory pumpkin seeds."
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55 m servings 203 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet.
  2. 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 chile powder with lime on top.
  3. 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.


  • Cook's Note:
  • If you are using fresh pumpkin seeds right out of a pumpkin, remove the stringy material and rinse seeds well before boiling.

Nutrition Facts

Per Serving: 203 calories; 17.3 g fat; 7.2 g carbohydrates; 8.7 g protein; 0 mg cholesterol; 608 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Delicious little snacks that are perfect for taking in your lunch box. I was out of the tajin spice so I made my own by mixing chili powder, loomi aswad, and a pinch of salt. I added some fresh...