Roasted Pumpkin Seeds and Pepitas (Mexican Pumpkin Seeds)

A Thanksgiving Appetizer

Inspiration

Pre-dinner snack designed to keep impatient fingers out of the mashed potatoes.

Ingredients

2 cups raw pumpkin seeds
2 cups raw Pepitas
3 tbs. extra virgin olive oil
¼ tsp. Chinese chili sauce (without garlic) or dehydrated red pepper flakes
Kosher salt to taste

Procedure

1. Preheat oven to 400º. Line a sheet pan with parchment.
2. Mix seeds together in a large mixing bowl. Add oil and chili sauce (or flakes) and toss until all seeds are coated. Spread seeds out on parchment, in one layer.
3. Bake for 10 minutes or until you begin to hear the seeds pop. They should be beginning to brown. To test doneness, bite a pumpkin seed and see if snaps as you bite it. When it does, all seeds are done. Remove from the oven, cool for 5 minutes and add more salt if necessary.
4. Roasted pumpkin seeds will keep in an airtight container for up to a month. A great source of fiber, they are fabulous sprinkled on salads, pureed soups, cooked squash, roast or braised chicken. Or add raisins and nuts for healthful, delicious homemade trail mix.

Editor’s note:  If you enjoy the flavor of pepitas, check out this snack recipe.