Smoky Chipotle Toasted Pumpkin Seeds

Smoky Chipotle Toasted Pumpkin Seeds

 Pumpkin carving time is upon us!

Today is a gorgeous fall day in the northeast USA. It’s the ideal day to pack up and head out to the pumpkin farm and pick out some pumpkins for carving. Saving the seeds is a must because you can make these tasty toasted pumpkin seeds that are filled with antioxidants, fiber, and protein.

This is the perfect healthy fall snack. I’ve included 2 recipes: one is full of smoky, spicy goodness and the other is filled with traditional fall flavors. You can’t go wrong with either one.

Smoky Chipotle Toasted Pumpkin Seeds

 Ingredients:

Seeds from one pumpkin or squash, cleaned and dried

2-3 tablespoons coconut oil, olive oil, or butter

2 teaspoons smoked chipotle powder (smoked chipotle powder is amazing – possibly my favorite spice – and I highly recommend you trying it! However, if you don’t have any on hand, you can use chili powder instead)

1 teaspoon smoked sea salt (regular sea salt works, too)

 Directions:

Wash the pumpkin seeds by placing them in a colander. Using your hands, separate the stringy flesh from the seeds and then rinse the seeds with water. Let the seeds fully dry. If you are impatient like me, you can use a hair dryer on the lowest setting to dry the seeds quickly.

Preheat oven to 300 degrees. Place the dried seeds on parchment paper and on a cookie sheet. Pour melted coconut, olive oil, or melted butter, salt, and spices over the seeds. Toss to coat evenly. Cook in the oven for about 30 minutes. It’s a good idea to stir them around halfway through the cooking time. Keep a close eye on the seeds, especially closer to the end of the cooking time because burnt seeds taste awful, but you want them to be nicely toasted.

Fall Spiced Toasted Pumpkin Seeds

 Ingredients:

 Seeds from one pumpkin or squash, cleaned and dried

2-3 tablespoons coconut, olive oil or butter

2 teaspoons pumpkin pie spice (recipe HERE)

dash of sea salt

Bake as directed above.