{Whole30 Chili Roasted Pumpkin Seeds}

Wednesday, April 04, 2012

I'm only 4 days into the Whole30 but these Chili Roasted Pumpkin Seeds are already becoming one of my favorite snacks! Plus they give you an excuse to use your thrifted Griswold #8 Cast Iron Skillet.

2 Cups Pumpkin Seeds
4 Tbs Olive Oil
1 Tbs Chili Powder
2 tsp Sea Salt

1. Put pumpkin seeds into a large cast iron skillet over medium heat.
2. Stir frequently over 4-5 minutes (the seeds will crack and pop, kind of like Pop Rocks but healthier).
3. Remove from heat and stir in olive oil, chili powder and sea salt.
4. Let cool and store in an airtight container for up to 1 week. Enjoy!

Original recipe adapted from here.


Lisa said...

Must try this!

joni said...

So excited to hear you guys are doing the Whole 30!! We began this journey a few months ago and it has TOTALLY been worth it! Can't wait to hear about your experience and the creative food ideas you two come up with! Good luck!

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