Mexican-Spiced Pumpkin Seeds

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

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 189 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon chili powder
• cooking spray
• 1 pinch dried oregano, or to taste
• 2 cups pumpkin seeds

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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