SPICED ROASTED PUMPKIN SEEDS

Rinse and dry your raw seeds with paper towels, if you are using them from a fresh pumpkin.s lightly with the oil spray. Sprinkle the seasonings on top.top.op.p..oring. pletely before storing. letely before storing. etely before storing. tely before storing. ely before storing. ly before storing. y before storing. before storing. before storing. efore storing. fore storing. ore storing. re storing. e storing. storing. storing. toring. oring. ring. ing. ng. g. . the 25-30 minute mark for crispness and to ensure the seeds aren’t burning. g. . salads! Save this recipe to come back to for Super Bowl Sunday for an easy, healthy game day snack. thethe pan from the oven the the s,

INGREDIENTS:

• Raw pumpkin seeds (rinsed and pulp removed if fresh)

• 2 tsp chili powder

• 1 tsp cinnamon

• Pinch of sea salt

• Oil spray

DIRECTIONS:

1. Preheat the oven to 375°F. Spray a sheet pan with coconut or avocado oil spray.

2. Rinse and dry your raw seeds with paper towels if you are using them from a fresh pumpkin.

3. Add the seeds to the baking tray, making sure they don’t overlap. Mist the top of the seeds lightly with the oil spray. Sprinkle seasoning on top.

4. Place the pan in the oven and roast the seeds for 30-35 minutes, stirring halfway through. Check around 25-30 minute mark for crispness and to ensure the seeds aren’t burning.

5. Remove when seeds are golden brown and crisp. Enjoy immediately or let cool completely before storing.

PRO-TIP: Storing the baked seeds in a glass container over plastic will ensure they maintain their crispness!