Curried Pumpkin Seeds
Recipe: #15841
November 12, 2014
Categories: Snacks, Halloween, Oven Bake, Gluten-Free, Kosher Low Cholesterol, Low Fat, Non-Dairy, Vegetarian, Spicy, more
"Can be made up to 5 days ahead stored in an airtight container. Recipe source: Bon Appetit ( November 2006)"
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (47 g)
- Calories 208.4
- Total Fat - 17.2 g
- Saturated Fat - 3 g
- Cholesterol - 0 mg
- Sodium - 351.8 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 2.5 g
- Sugars - 3.1 g
- Protein - 10.5 g
- Calcium - 21.2 mg
- Iron - 3.2 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Line rimmed cookie sheet with parchment paper; spray with Pam.
Step 3
In a large bowl whisk together egg white, lime juice and oil. Add next 4 ingredients (sugar - pepper); whisk. Stir in pumpkin seeds; toss.
Step 4
Transfer to baking sheet, spreading evenly.
Step 5
Bake for 20-30 minutes or until toasted and fragrant, stirring often. Cool on sheet.
Step 6
Can be stored in an airtight container for up to 5 days.
Tips
No special items needed.
4 Reviews
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