RecipeCumin-Cayenne Pepitas
- Calories: 190
- Protein: 9 g
- Total Fat: 15 g
- Unsaturated Fat: 11. 5 g
- Saturated Fat: 3.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 5 g
- Dietary Fiber: 3 g
- Total Sugar: 1 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
- Sodium: 490 mg
Pepitas are nutritious and delicious shell-less pumpkin seeds. They come packaged with magnesium (helpful for headache sufferers) and zinc (an immune-booster) as well as protein and fiber (useful for managing blood sugar, appetite, and mood). And they’re the star ingredient in this easy-breezy recipe (and in my Cinnamon-Sugar Pepitas). Make a batch and enjoy them right out of your hand, or on yogurt and oatmeal, in salads, pancakes, muffins, and cookies—you can even use these flavorful gems to garnish creamy soups, stews, and chili!
This recipe is featured in my new book, Joy Bauer Superfood! To learn more, click here.
- Prep time
- Total Time
- • 1 cup raw pepitas
- • 1 teaspoon olive oil
- • 1 teaspoon kosher salt
- • ½ teaspoon garlic powder
- • ½ teaspoon ground cumin
- • ¼ teaspoon chili powder
- • ¼ teaspoon ground cayenne
Preheat the oven to 325˚F. Line a baking sheet with parchment paper and set aside.
In a small bowl, combine the pepitas and oil and toss with a spoon to coat. Add the salt, garlic powder, cumin, chili powder, and cayenne and mix to combine. Lay the mixture out on the prepared baking sheet in a single layer and roast for 10 minutes. If you’d like them a bit toastier and crunchier, remove from the oven, shake the seeds around, then put back in the oven for another 2 to 4 minutes. Watch closely so they don’t burn. Let cool and enjoy.
A serving is ¼ cup.
For a sweet treat, try my Cinnamon-Sugar Pepitas and Chocolate Sunflower-Butter Cups!