Ingredients:
- 4 garlic cloves, crushed or through a press
- 1/4 teasp. salt or to taste
- 2 teasp. crushed dried chilies, chipotle is the favorite...adds a smoky flavor
- 1 teasp. sugar
- option al a wedge of lime
Directions:
- Heat a small heavy frying pan , add the pumpkin seeds and dry-fry for a few minutes stirring constantly or they will burn
- When all the seeds have swollen ...add garlic ..cook a few more minutes .. stirring constantly
- Add salt and the crushed chilies and stir to mix
- Turn off heat but keep the pan on the stove
- Sprinkle with sugar and shake the pan to ensure that the seeds all get coated.
- Put the seeds into a bowl and serve with a wedge of lime for squeezing on the seeds.
- If the lime is omitted the seeds can be cooled and stored in a container for reheating later....but they are best when served fresh..
- ******Important to keep the seed moving while heating or they will burn on you...*****
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.11 Kcal (239 kJ) | ||
| Calories from fat | 5.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 1% | |
|---|---|---|---|
| Cholesterol | 39.63mg | 13% | |
| Sodium | 47.83mg | 2% | |
| Potassium | 219.06mg | 5% | |
| Total Carbs | 0.99g | 0% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 11.42g | 23% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 52.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 91.9 Kcal (385 kJ) | ||
| Calories from fat | 9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 1% | |
|---|---|---|---|
| Cholesterol | 63.77mg | 13% | |
| Sodium | 76.96mg | 2% | |
| Potassium | 352.46mg | 5% | |
| Total Carbs | 1.59g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 18.37g | 23% | |
| Vitamin C | 2.4mg | 3% | |
| Iron | 1mg | 4% | |
| Calcium | 84.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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