These pumpkin seeds are vegan and gluten free, and make a nice change from the regular peanuts, almonds and cashews in traditional trail mixes.
Spicy Roasted Pumpkin Seeds – Makes 2 cups
- 2 cups raw pumpkin seeds
- 1 Tbsp olive oil
- Juice from 1/2 a lime
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp chipotle chili powder
- 1/4 tsp kosher salt
At home:
Preheat the oven to 300 degrees. Line a baking sheet with parchment or foil.
Mix all ingredients together in a bowl and spread out evenly on lined baking sheet. Bake for 20 minutes, turning every 5 minutes until nice and toasted. Remove from oven and pour in to a bowl to cool (seeds will keep cooking on hot baking sheet). Once cool, package in to 1/4 cup servings.
On the trail:
Keep a bag in your pocket and enjoy while you hike! Or, stir them in to soups & chilies.
