Toasted Pumpkin Seeds With Lime & Chile

Crunchy, salty and spicy with a hint of acidity, these toasted pumpkin seeds are a favorite treat at Halloween.  Of course, don’t leave toasted pumpkin seeds to Halloween alone; rather, toast the seeds of any winter squash, eliminating kitchen waste and providing wholesome, nourishing snacks for your family.

Ingredients

seeds from one large pumpkin (about 1 cup)

1 1/2 teaspoon unrefined sea salt, divided.

1 egg white

2 tablespoons melted butter or clarified butter (see sources)

zest of two limes

up to 1 tablespoon chili powder

Equipment

whisk

mixing bowl

parchment paper

baking sheet

Method

1.    Clean the pumpkin seeds, removing any extraneous pumpkin flesh or strings from them, give them a good rinse then cover them in warm water plus one teaspoon unrefined sea salt for eighteen to twenty-four hours.  After they’ve soaked for up to twenty-four hours, rinse them, drain them and pat them dry.

2.    Preheat the oven to 450 degrees Fahrenheit.

3.    Whisk the white of one egg and one-half teaspoon unrefined sea salt together until frothy, then stir in two tablespoons melted butter, the zest of two limes and up to one tablespoon chili powder.

4.    Toss cleaned and rinsed pumpkin seeds in the mixture of egg white, salt, butter and spices until all the seeds are thoroughly coated.

5.    Line a baking sheet with parchment paper and spread the pumpkin seeds in a single layer.

6.    Bake in an oven preheated to 450 degrees Fahrenheit for approximately seven minutes, stirring about half-way through.
TIME: eighteen to twenty-four hours (soaking), five minutes (preparation), seven minutes (bake time)

VARIATIONS: substitute cinnamon, allspice and ginger for chili powder and lime zest, or try curry powder or any other spices of your preferences.

Recipe courtesy of The Nourished Kitchen