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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Store the leftover pepitas in a zip-top plastic bag; sprinkle them over a salad, or enjoy as a snack. Ingredients:
1 cup unsalted pumpkinseed kernels |
1 tablespoon canola oil |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon ground ancho or chipotle chile pepper |
1/4 teaspoon black pepper |
Directions:
1. Combine all ingredients in a small bowl. Heat a medium nonstick skillet over medium heat. Add kernels to pan; cook 10 minutes or until browned, stirring frequently. Remove from pan; cool completely.
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