Spice Up Your Snack Game with Jalapeño Pumpkin Seeds
When it comes to adding a kick to your favorite recipes, jalapeño powder is a game-changer. Take, for instance, our Turkey Chili recipe – a dash of jalapeño powder elevates it to a whole new level. But did you know that this spicy magic can also be applied to humble pumpkin seeds?
The Perfect Snack
To make the most of this flavorful combination, start with raw pumpkin seeds, also known as pepitas. You can use fresh seeds or those leftover from carving a pumpkin or roasting squash. Simply rinse them in a strainer to remove the pulp and pat them dry thoroughly. Note that using older seeds may require a few extra minutes in the oven.
Getting Started
Before you begin, preheat your oven to 375°F and position a rack in the middle. In a bowl, toss 2 cups of pumpkin seeds with 2 teaspoons of vegetable oil until they’re evenly coated.
Roasting to Perfection
Spread the seed mixture on a baking sheet and roast for 10 to 15 minutes, stirring every 5 minutes. You’ll know they’re done when they’re aromatic, crisp, and beautifully browned. Remove the seeds from the oven and sprinkle with 1 tablespoon of jalapeño powder and 2 teaspoons of kosher salt. Toss to combine, ensuring the seeds are evenly coated with the spicy mixture.
Savoring the Flavor
The best part? These spicy pumpkin seeds are perfect fresh from the oven, but they’ll also keep for up to 5 days when stored at room temperature in an airtight container. With their bold flavor and crunchy texture, they’re sure to become your new go-to snack.
Recipe Details
Yields: 2 cups
Difficulty: Easy
Total Time: 15 minutes
Active Time: Under 5 minutes
Ingredients
- 2 cups pumpkin seeds
- 2 teaspoons vegetable oil
- 1 tablespoon jalapeño powder
- 2 teaspoons kosher salt
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