Pumpkin Seeds - Chili Lime Recipe

Ingredients:

• 1 small lime
• 2 teaspoons extra-virgin olive oil
• 1 cup fresh pumpkin seeds, rinsed and dried (See Cook's Tip)
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper

Directions:

1. Preheat oven to 350°F.
2. Zest lime and set zest aside. Juice lime and place juice in a small bowl. Add olive oil to juice and whisk to blend. Add pumpkin seeds. Toss well.
3. Sprinkle with cumin, cayenne, and salt. Toss to evenly distribute seasoning.
4. Use a slotted spoon to drain and remove seeds from bowl. Spread in a single layer on a parchment-lined baking sheet. Discard any extra liquid.
5. Roast 10 to 15 minutes, until toasted to your liking. Sprinkle with lime zest and toss.
6. Cook's Tip:
7. Remove as much moisture as possible from the seeds. Spread them on a clean, lint-free towel or a double layer of paper towels and pat dry. Or, place them in a double layer of paper grocery bags with a few paper towels, fold the top closed, and shake to dry.