Low-Carb Gluten-Free Chili Lime Pumpkin Seeds Recipe

Dana Carpender September 14, 2016 Holidays & Seasons, Low-Carb Halloween, Recipes, Snack Recipes Leave a comment 1,570 Views

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Low-Carb, Gluten-Free

Low-Carb Gluten-Free Pumpkin seeds are a little lower in fat and higher in carbohydrate than peanuts, but they’re inexpensive, loaded with minerals, and incredibly yummy. Pumpkin seeds are a great alternative for people with nut allergies. Try this Chili Lime Pumpkin Seed recipe by Dana Carpender.

Chili Lime Pumpkin Seeds Low-Carb Gluten-Free Recipe

Low-Carb Gluten-Free Chili Lime Pumpkin Seeds Recipe

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Pumpkin seeds are a little lower in fat and higher in carbohydrate than peanuts, but they’re inexpensive, loaded with minerals, and incredibly yummy. Pumpkin seeds are a great alternative for people with nut allergies.

Author: Dana Carpender
Yield: 8 1x
Category: Low-Carb, Gluten-Free

Ingredients

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2 cups shelled raw pumpkin seeds
2 tablespoons coconut oil, melted
1 tablespoon lime juice
1/2 teaspoon chili powder
1/2 teaspoon paprika-smoked is great, but use what you have
1/8 teaspoon cayenne-or to taste
salt to taste

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Instructions

Preheat oven to 350° F. Line a jelly roll tin with foil.
Dump the pumpkin seeds on the jelly roll tin.
In a small dish, mix together the coconut oil, lime juice, chili powder, paprika, and cayenne.
Slowly pour the seasoning mixture over the pumpkin seeds, stirring constantly. Make sure they’re all evenly coated.
Stick ’em in the oven, and set the timer for 5 minutes. When it beeps, stir them again, and put them back for another 5 minutes. Try one! If they’re still a little underdone, stir again, and give them a final 5 minutes.
When they’re done roasting, sprinkle with salt to taste, and let cool. Store in a tightly-lidded container.