Chili Lime Pumpkin Seeds Low-Carb Gluten-Free Recipe
Pumpkin seeds are a little lower in fat and higher in carbohydrate than peanuts, but they’re inexpensive, loaded with minerals, and incredibly yummy. Pumpkin seeds are a great alternative for people with nut allergies.
- Yield: 8 1x
- Category: Low-Carb, Gluten-Free
Ingredients
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- 2 cups shelled raw pumpkin seeds
- 2 tablespoons coconut oil, melted
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika-smoked is great, but use what you have
- 1/8 teaspoon cayenne-or to taste
- salt to taste
Instructions
- Preheat oven to 350° F. Line a jelly roll tin with foil.
- Dump the pumpkin seeds on the jelly roll tin.
- In a small dish, mix together the coconut oil, lime juice, chili powder, paprika, and cayenne.
- Slowly pour the seasoning mixture over the pumpkin seeds, stirring constantly. Make sure they’re all evenly coated.
- Stick ’em in the oven, and set the timer for 5 minutes. When it beeps, stir them again, and put them back for another 5 minutes. Try one! If they’re still a little underdone, stir again, and give them a final 5 minutes.
- When they’re done roasting, sprinkle with salt to taste, and let cool. Store in a tightly-lidded container.
Notes
Look for raw shelled pumpkin seeds at your health food or Mexican grocery store, where they will be labeled “pepitas.”
Nutrition
- Serving Size: ¼ cup
- Calories: 327
- Sugar: 0g
- Fat: 27g (69.7% calories from fat)
- Trans Fat: 0g
- Carbohydrates: 8g (2g Net Carbs)
- Fiber: 2g
- Protein: 19g
Find it online: https://www.carbsmart.com/chili-lime-pumpkin-seeds-recipe.html
