Ingredients
- cup shulled pepitas (pumpkin seeds)
- teaspoon sNew Mexican chili powder
- 1/2 teaspoon Chipotle powder
- 1/8 teaspoon Ancho powder
- 1/8 teaspoon garlic powder
- teaspoon salt
- tablespoon oil
Instructions
- Preheat the oven to 350F.
- Add 2 cups of hulled pepitas to a mixing bowl along with 2 teaspoons New Mexican chili powder, 1/2 teaspoon Chipotle powder, 1/8 teaspoon Ancho powder, 1/8 teaspoon garlic powder, and 1 teaspoon salt. Combine well and then add 1 tablespoon of oil (I used olive oil). Mix well.
- Form a single layer of pepitas on a baking sheet. I typically use parchment paper for easier clean up.
- Bake at 350F for 12 15 minutes or until the pepitas have turned golden brown. I usually give them a stir halfway through the baking period.
- Once they are roasted, let them cool for a few minutes before serving. Store in an airtight container in the fridge.
