Toasted Pumpkin Seeds Pepitas Food
TOASTED PUMPKIN SEEDS
Provided by Michael Chiarello : Food Network
Time 12m
Yield about 1 cup
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F.
- Scatter pumpkin seeds onto a sheet pan in a single layer and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake for about 7 minutes, until light brown and crispy.
TOASTED PUMPKIN SEEDS ( PEPITAS)
Make and share this Toasted Pumpkin Seeds ( Pepitas) recipe from Food.com.
Provided by Tonkcats
Categories Lunch/Snacks
Time 40m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Wipe fibers from pumpkin seeds but do not wash them.
- Coat seeds with mixture of oil and margarine.
- Spread seeds on a baking sheet.
- Sprinkle with coarse salt to taste and toast for 30 minutes or until they are crisp and golden.
Nutrition Facts : Calories 886.6, Fat 81.9, SaturatedFat 14.7, Sodium 108.8, Carbohydrate 13.9, Fiber 7.7, Sugar 1.8, Protein 39.1
CRUNCHY ROASTED PEPITAS (PUMPKIN SEEDS)
Pepitas, dark green hulled pumpkin seeds, can be found at natural foods stores and specialty stores. The seeds "pop" when toasted. Serve them slightly warm for the best flavor.
Provided by Olha7397
Categories Vegetable
Time 25m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven to 325°F Toss the seeds with the olive oil on a baking sheet large enough to hold them in a single layer. Spread in an even layer and roast the seeds in the oven, stirring occasionally, until golden, 13 to 15 minutes. Remove the pan from the oven and immediately toss the seeds with the coriander, salt, dill, pepper, and cayenne, if using. Let cool for 10 minutes. Transfer to a small serving dish or two and serve. If you're working ahead, refresh the pepitas for a minute or two in the oven before serving. Makes 1 cup.
- Fine Cooking.
Nutrition Facts : Calories 797, Fat 68.3, SaturatedFat 12.6, Sodium 1335.2, Carbohydrate 26.7, Fiber 6.7, Sugar 1.4, Protein 34.4
PEPITAS (ROASTED PUMPKIN SEEDS)
This recipe is always a hit with kids! They love to watch them cook, especially when the seeds begin to jump and pop. They taste great on their own but you can sprinkle them on your favorite soups and salads like croutons. For a sweet variation, omit the salt and substitute olive oil for vegetable oil. Add a little cinnamon and sugar for a healthy and delicious treat! This recipe is from Latin America.
Provided by The Happy Cook
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Heat up a skillet at medium heat.
- Add the pumpkin seeds.
- Stir frequently so they don't burn.
- The pumpkin seeds will begin to expand and pop. Once the popping subsides, pour into a bowl,
- add a drizzle of olive oil (just enough to coat the seeds) and add salt to taste.
Nutrition Facts : Calories 93.3, Fat 7.9, SaturatedFat 1.5, Sodium 3.1, Carbohydrate 3.1, Fiber 0.7, Sugar 0.2, Protein 4.2
PEPITAS (ROASTED PUMPKIN SEEDS)
Our family has found these to be addictive! They are even better warm! The only down side is pepitas can be difficult to find here in the midwest. We can only find these at our local organic/natural food store.
Provided by Dixie from Kansas
Categories Lunch/Snacks
Time 35m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients.
- Roast in shallow pan at 350°F for 1/2 hour stirring at least once. They can be roasted longer for a toastier flavor.
- Cool on paper towels.
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