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Roasted Mexican Pumpkin Seeds

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Aka "pepitas."


Ingredients

200g raw pumpkin seeds
1 spray olive oil
1/2 ts ground chilli powder; not cayenne
1/4 ts cumin
1/2 ts salt

Procedure

Preheat oven to 250. Mix chilli powder, cumin, and salt. Put the seeds in a bowl, and spray/sprinkle them with oil. Sprinkle the dried spices over them, tossing to distribute evenly. Spread on a baking sheet in one layer and bake until you hear them popping and they are browned slightly, between 5 and 10 minutes. Cool completely and store in an air-tight container.


 

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