27503 Jalapeño Pumpkin Seeds 2 cups Tue Jul 28 17:49:00 -0700 2009 Fri Oct 23 11:17:55 -0700 2009 Easy American CHOW http://www.chow.com/recipes/27503 Fri, 23 Oct 2009 18:17:55 GMT Chili powder adds a spicy kick Chili powder adds a spicy kick. Jalapeño powder gives pumpkin seeds a kick of heat.

What to buy: We used raw pumpkin seeds (a.k.a. pepitas) for this recipe. You can also use the seeds left over from carving a pumpkin or roasting squash. Just collect the seeds, rinse them in a strainer to remove the pulp, and thoroughly pat them dry. They may take a few minutes longer in the oven, depending on how fresh they are.

Game plan: The seeds are best fresh from the oven but will last up to 5 days stored at room temperature in an airtight container.

This recipe was featured as part of our 10 Ways to Spice Up Pumpkin Seeds photo gallery.

]]> Heat the oven to 375°F and arrange a rack in the middle. Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil. Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes. Remove from the oven, sprinkle with 1 tablespoon jalapeño powder and 2 teaspoons kosher salt, and toss to combine.

]]> http://www.chow.com/assets/2009/10/jalapeno_pumpkin_seeds_290.jpg CHOW Food Team 52 Snack 1 chow 2747 make ahead 755 travels well 2166 kids 9636 adults 776 fun 783 fall 782 autumn 435 vegetarian 1619 omnivore 325 roast 834 hot 390 spicy 384 easy 933 winter 318 snack 388 healthy