Besides tasting great, these little seeds are loaded with nutrition! Like other edible seeds, pepitas are packed full of nutrients. They are also a low-calorie snack: a one-ounce serving has 170 calories, 4 grams of carbs while providing 15 grams of heart-healthy fats and 9 grams of protein. Pepitas are filled with beneficial vitamins and minerals, like iron, zinc, manganese, phosphorous, and magnesium. I have included two different variations to try at home. #snack
2 cups pepitas (soak for 8 hours; soaking the seeds allows for easier digestion. This step can be left out, but if you suffer from digestive issues, I would include the soaking time)
1 tablespoons extra virgin olive oil
Your choice of seasoning see below
1 teaspoon turmeric powder
1 teaspoon ginger powder
¼ teaspoon cardamom
½ to 1 teaspoon unrefined sea salt
2 tablespoons pure maple syrup
1 teaspoon chipotle chile powder
½ teaspoon ground cumin
½ teaspoon salt
Preheat oven to 300 degrees F. Line a large, rimmed baking sheet with parchment paper; set aside.
Drain and rinse soaked pumpkin seeds and place in a bowl (soaking the seeds allows for easier digestion. This step can be left out, but if you suffer from digestive issues, I would include the soaking time).
In a medium bowl, combine the pumpkin seeds with the olive oil. In a small bowl, whisk together the ingredients for whichever spice blend you are using. Pour over the pumpkin seeds and stir to combine and evenly coat all of the seeds.
Spread in a single layer on the baking sheet and bake until the seeds are golden and crunchy, about 20 minutes, stirring halfway through. Allow the seeds to cool for at least 15 minutes before serving.