Ingredients for Santa Fe Style Pumpkin Seeds Pepitas 2 Ww Points
- 1 cup shelled green pumpkin seeds (pepitas)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon liquid smoke
- Ground Cumin
- Dried Ancho Chile Powder
- Garlic Powder
- Paprika
- Cinnamon
- Cayenne
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How to Make Santa Fe Style Pumpkin Seeds Pepitas 2 Ww Points
- Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine 1 cup shelled green pumpkin seeds (pepitas), 1 tablespoon Worcestershire sauce, and ½ teaspoon liquid smoke.
- Toss to coat the seeds evenly.
- In a small bowl, combine ½ teaspoon chili powder, ¼ teaspoon cumin, ¼ teaspoon garlic powder, a pinch of cayenne pepper (optional), and ½ teaspoon salt.
- Sprinkle the spice mixture evenly over the pumpkin seeds.
- Stir vigorously with a wooden spoon to ensure all seeds are well coated with spices.
- Spread the seeds in a single layer on the prepared baking sheet.
- Bake for 15-20 minutes, stirring halfway through, until the seeds are dried and lightly browned.
- Remove from oven and let cool completely on the baking sheet on a wire rack for about 30 minutes. This allows them to crisp up further.
- Serve immediately or store in an airtight container or ziploc bag at room temperature for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
7g
Carbs
1g
