Toasted Pumpkin Seeds with Chili and Lime
from Nourished Kitchen
Crunchy, salty and spicy with a hint of acidity, these toasted pumpkin seeds are a favorite treat at Halloween. Of course, don’t leave toasted pumpkin seeds to Halloween alone; rather, toast the seeds of any winter squash, eliminating kitchen waste and providing wholesome, nourishing snacks for your family.
- seeds from one large pumpkin (about 1 cup)
- 1 1/2 teaspoon unrefined sea salt, divided.
- 1 egg white
- 2 tablespoons melted butter or clarified butter (see sources)
- zest of two limes
- up to 1 tablespoon chili powder
- mixing bowl
- parchment paper
- baking sheet
- Clean the pumpkin seeds, removing any extraneous pumpkin flesh or strings from them, give them a good rinse then cover them in warm water plus one teaspoon unrefined sea salt for eighteen to twenty-four hours. After they’ve soaked for up to twenty-four hours, rinse them, drain them and pat them dry.
- Preheat the oven to 450 degrees Fahrenheit.
- Whisk the white of one egg and one-half teaspoon unrefined sea salt together until frothy, then stir in two tablespoons melted butter, the zest of two limes and up to one tablespoon chili powder.
- Toss cleaned and rinsed pumpkin seeds in the mixture of egg white, salt, butter and spices until all the seeds are thoroughly coated.
- Line a baking sheet with parchment paper and spread the pumpkin seeds in a single layer.
- Bake in an oven preheated to 450 degrees Fahrenheit for approximately seven minutes, stirring about half-way through.
YIELD: about one cup.
TIME: eighteen to twenty-four hours (soaking), five minutes (preparation), seven minutes (bake time)
VARIATIONS: substitute cinnamon, allspice and ginger for chili powder and lime zest, or try curry powder or any other spices of your preferences.