Chili Pumpkin Seeds | PCC Natural Markets

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Chili Pumpkin Seeds

Yield: about 1/2 cup

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This recipe was prepared as a garnish for South American Quinoa Salad.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Heat oil over medium heat. Add pumpkin seeds and stir for 5 minutes. Add chili powder and chipotle and stir again.

Recipe by Alicia Guy, PCC Cooks instructor

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A little tweek

Hey! I supplemented this by adding a little bit of lemon/lime salt (or citric acid, if you have it). It almost made them taste like bacon!

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