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Nutrition Facts
Serving Size 1 (17g) Recipe makes 8 servings
Calories 93
Calories from Fat 71		(76%)
Amount Per Serving		%DV
	Total Fat 7.9g	12%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 139mg		3%
Total Carbohydrate 3.1g		1%
	Dietary Fiber 0.7g	2%
	Sugars 0.2g
Protein 4.2g		8%
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Pepitas (Roasted Pumpkin Seeds)

Recipe #253237 | 15 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: The Happy Cook
Sep 16, 2007

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.

SERVES 8 (change servings and units)

Ingredients

1 cup raw shelled pumpkin seeds
olive oil
salt, to taste

Directions

1
Heat up a skillet at medium heat.
2
Add the pumpkin seeds.
3
Stir frequently so they don't burn.
4
The pumpkin seeds will begin to expand and pop. Once the popping subsides, pour into a bowl,
5
add a drizzle of olive oil (just enough to coat the seeds) and add salt to taste.