mexican seeds

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Spread pumpkin seeds onto the prepared baking sheet; sprinkle with salt, cumin, chili powder, cayenne pepper, and oregano; toss to coat evenly.

Mexican-spiced pumpkin seeds provide a nice alternative to the sweet/salty standard. Optional: Soak pumpkin seeds overnight in salt water.

I don’t measure the spices – I sprinkle them on and eyeball it. Using more spices (especially the pepper and chili powder) will make your seeds have more of a kick; using fewer spices will make the flavor more of a hint. It’s up to you.

Recipe Summary test

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.

Bake seeds in the preheated oven for 5 minutes; stir seeds. Return to oven and bake until seeds are toasted, about 15 more minutes.

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You don’t need to spray the seeds with cooking spray. The spray at the bottom of the pan is plenty. Since I presoak my seeds, they are wet when I put them on the sheet and the spices stick without the help of extra calories like butter or oil.