toasted pumpkin seeds with chili and lime
Crunchy, salty and spicy with a hint of acidity, these toasted pumpkin seeds are a favorite treat at Halloween. Of course, don’t leave toasted pumpkin seeds to Halloween alone; rather, toast the seeds of any winter squash, eliminating kitchen waste and providing wholesome, nourishing snacks for your family.
Servings: 8 servings
Calories: 127kcal
Ingredients
- 2 cups pumpkin seeds
- 2 teaspoons fine sea salt
- 1 egg white beaten
- 2 tablespoons ghee
- 1 tablespoon finely grated lime zest finely grated
- 1 tablespoon chili powder
Instructions
- Clean the pumpkin seeds, removing any extraneous pumpkin flesh or strings from them, give them a good rinse then cover them in warm water plus one teaspoon unrefined sea salt for eighteen to twenty-four hours. After they’ve soaked for up to twenty-four hours, rinse them, drain them and pat them dry.
- Preheat the oven to 450 F.
- Whisk the white of one egg and one-half teaspoon unrefined sea salt together until frothy, then stir in two tablespoons melted butter, the zest of two limes and up to one tablespoon chili powder.
- Toss cleaned and rinsed pumpkin seeds in the mixture of egg white, salt, butter and spices until all the seeds are thoroughly coated.
- Line a baking sheet with parchment paper and spread the pumpkin seeds in a single layer.
- Bake in an oven preheated to 450 F for approximately seven minutes, stirring about half-way through.
Nutrition
Calories: 127kcal | Carbohydrates: 2g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 605mg | Potassium: 155mg | Fiber: 1g | Vitamin A: 295IU | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 1.6mg
