Chef notes
I'm a fan of any recipe that turns food waste into something delicious. And the texture of the pepitas along with the flavors of the spices make for a wonderful snack throughout the week.
Technique tip: Stir every five minutes to get an oven roast and avoid overcooking one area of the baking pan.
Ingredients
- 3/4 cup raw pumpkin seeds
- 2 tablespoons vegetable oil
- 1/2 teaspoon kosher salt
- 1 teaspoon chaat masala
- 1/4 teaspoon red chile powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon dried mint leaves
- olive oil, for greasing pan
Preparation
1.Preheat oven to 350 F.
2.Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.
3.In a small bowl, combine pumpkin seeds, vegetable oil, salt, spices and herbs.
4.Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
5.Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting and check for doneness with each stir by tasting a seed for crunchiness.
6.Transfer the roasted pumpkin seeds to a bowl to cool down.
