Last week I made Sugar Pie Pumpkin Bowls. As you may know, I’m on a no waste kick so here’s the pumpkin seeds that were left over. It’s important to mention all the nutritional density found in the seeds themselves.

Pumpkin seeds have an array of antioxidants, containing the antioxidant vitamin E in four forms including alpha-tocopherol, gamma-tocopherol, delta-tocopherol, alpha-tocomonoenol and gamma-tocomonoenol. Just so healthy to snack on all day long.

Spicy Roasted Pumpkin Seeds

1 cup pumpkin seeds
1 tbsp extra virgin olive oil
1/2 tsp chili powder
1/2 tsp sea salt

Method

1 Preheat oven to 350 degrees. Add pumpkin seeds to a baking sheet. Cover in olive oil, chili powder, and sea salt. Toss with your hands.

2. Bake about 15 minutes, being careful no to burn the seeds.

3. In a small bowl, combine oil, paprika, chili powder and salt. Stir to combine. Toss oil with pumpkin seeds, and coat evenly.

4. Bake until golden, about 15 minutes. Cool, and serve.