One of the things we always made for the salad bar was roasted and seasoned sunflower seeds and pumpkin seeds. These little gems add a ton of extra flavor and crunch to your food, and they’re also great as a snack on their own. You can use any combination of spices you like, in whatever proportion suits you. Here’s a jump off recipe that you can adjust however you see fit. Enjoy!
Roasted Pumpkin Seeds:
1/2 cup raw (and shelled) pumpkin seeds
1/4 tsp coriander
1/3 tsp cumin
2 pinches salt
1 punch cayenne pepper
a little less than 1 tsp olive oil
Mix all the ingredients together until all the seeds are coated. Place in a toaster oven or regular oven for about 10 minutes at 350. You want them a little bit golden, so if they need more time just check on them every couple of minutes. I usually like to make these when I’m already using the oven for another purpose, this way I don’t have to wait for it to preheat.
Other great spices to use are smoked paprika, garlic powder or chili powder.
What’s your favorite spice combination?