Chipotle Lime Pumpkin Seeds Recipes

CHIPOTLE PUMPKIN SEEDS

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a mixing bowl, combine the pumpkin seeds, olive oil, chipotle powder, and sea salt. Mix or toss well to evenly coat the pumpkin seeds.
• Transfer the pumpkin seeds to the parchment-lined baking sheet, evenly dispersing them across the sheet.
• Place the pumpkin seeds in the oven and bake for 17 to 20 minutes. Flip/Stir the pumpkin seeds once every 5 minutes to get an even browning.
• Remove the pumpkin seeds from the oven and allow them to cool to room temperature.
• Eat immediately or place in an airtight container for future snacking (best to eat within a month!)

AIR FRYER PUMPKIN SEEDS

Steps:

• Preheat a 6-quart air fryer to 360 degrees F.
• Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and transfer to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; it's okay if they're damp so don't blot them with paper towels (they will stick to the paper).
• Toss together the pumpkin seeds, olive oil and salt in a clean bowl. Transfer to the air fryer basked in a single layer and cook, shaking the basket every 5 minutes, until lightly golden and crispy, about 15 minutes. Cool before serving.

CHIPOTLE TOASTED PUMPKIN SEEDS

Steps:

• Toss the pumpkin seeds in oil and chipotle chili powder.
• Place them on a baking sheet in a single layer.
• Bake in a preheated 400F oven until golden brown, about 10-20 minutes. They may start to pop and that is ok.