Gourd Thinking! Make Chili Soy Roasted Pumpkin Seeds for a Weekend Snack

chili soy roasted pumpkin seeds
chili soy roasted pumpkin seeds

This year, I set off on a rigorous round of recipe testing to finally find a recipe for roasted pumpkin seeds to call my own. I tried low and slow versus a quick roast, wet versus dry, and all kinds of spice combinations. What I came up with was a recipe for seriously flavorful, lightly spiced, totally crunchy roasted pumpkin seeds. Let the kids have the candy - I'll take the pumpkin seeds!

I found that the most flavorful and least fibrous pumpkin seeds came from a low and slow method, which I've detailed below.

Chili Soy Roasted Pumpkin Seed Recipe

Ingredients
2 cups pumpkin seeds, rinsed and patted dry
3 tablespoons soy sauce
2 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon Hungarian paprika
1 teaspoon sea
1 teaspoon ground black pepper

Related: 25 skinny soups to warm up with this fall

Directions
1. Preheat oven to 250 degrees F.

2. Spread the seeds out on a rimmed baking sheet. Whisk together the soy sauce, olive oil, spices, and salt, and drizzle onto the seeds. Give everything a quick stir.

3. Pop the baking sheet into the oven, and bake for 55 - 65 minutes. Every 20 minutes or so, give the baking sheet a good shake. Once out of the oven, seeds will crisp as they cool. Keep leftovers in a sealed container for up to one day, and toast just before serving.

- By Elizabeth Stark and Brian Campbell
For 12 more delicious roasted pumpkin seed recipes, visit Babble!

MORE ON BABBLE
20 delicious salads hearty enough for dinner
The 25 healthiest foods for under $1
20 vegan dishes you can make in 20 minutes or less