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Cumin-Toasted Pumpkin Seeds
Ingredients
-
1
cup raw pumpkin seeds or shelled sunflower seeds
-
2
teaspoons cooking oil
-
1/2
teaspoon ground cumin
-
1/2
teaspoon salt
Directions
1. Preheat oven to 325 degree F. Rinse pumpkin seeds in water until pulp and strings are washed off; drain.
2. Spread seeds in a parchment paper-lined 8x8x2-inch baking pan. Bake, uncovered, for 1 hour. Remove parchment paper. Add oil, cumin, and salt; stir to coat.
3. Bake, uncovered, 10 to 15 minutes more or until toasted, stirring once. Transfer seeds to paper towels to cool. Makes 1 cup.
Nutrition Facts
(Cumin-Toasted Pumpkin Seeds)
- Servings Per Recipe 8,
- Calories 104,
- Protein (gm) 4,
- Carbohydrate (gm) 2,
- Fat, total (gm) 11,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 4,
- Vitamin C (mg) 1,
- Sodium (mg) 148,
- Calcium (DV %) 10,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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