Chili-Roasted Pumpkin Seeds
Published February 27, 1993
- Total Time
- 10 minutes
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Ingredients
1 tablespoon vegetable oil
6 cloves garlic, unpeeled
3 cups hulled pumpkin seeds or slivered almonds
4 teaspoons powdered chili or cayenne, or to taste
2 teaspoons kosher salt
Nutritional analysis per serving (6 servings)
8 grams carbs; 386 calories; 12 grams monosaturated fat; 14 grams polyunsaturated fat; 6 grams saturated fat; 34 grams fat; 4 grams fiber; 167 milligrams sodium; 20 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the vegetable oil in a skillet over medium heat. Add the garlic and cook slowly until the garlic is golden. Remove the garlic and discard. Add the pumpkin seeds or slivered almonds, increase the heat to high and fry, stirring constantly, for 1 minute. Remove from heat. Add the powdered chili or cayenne slowly to taste, stirring between each addition. Add the salt and serve
Private Notes