The lightly spicy and sour flavor of Tajin® is a perfect pairing with these savory pumpkin seeds.

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet.

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  • 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.

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

197 calories; protein 8.5g 17% DV; carbohydrates 6.1g 2% DV; fat 17g 26% DV; cholesterol 0mg; sodium 886.8mg 36% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/10/2017
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 lime juice to the water when boiling the seeds. I also used both melon and pumpkin seeds. Excellent recipe thank you for sharing it. Read More
(1)
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