Roasted, Spicy Pumpkin Seeds


Growing up in the Midwest, pumpkin seeds were an eagerly anticipated fall treat; scooped from fresh pumpkins picked from a field on a crisp autumn day.

My mother would toss the seeds in salt and oil and roast them to crunchy perfection.

Today, pumpkin seeds are aplenty and enjoyed year round; tossed into oatmeal, thrown into salads, and even added to desserts like chocolate bark. And, these little nutrient-packed powerhouses are a favorite among the many of Instagram’s health and fitness enthusiasts. Why? They are an excellent source of omega-3 and omega-6 fatty acids, zinc, magnesium, antioxidants and fiber.

For someone who craves salty, spicy, crunchy snacks like potato chips, pumpkin seeds are a healthier alternative.

Because fresh pumpkins aren’t available year round, I buy the raw seeds, toss them in a little olive oil, smoked paprika, chili powder and sea salt and roast them on a baking sheet at 350 degrees for 10 minutes.

A perfect super food snack!

 

   

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