Roasted Pumpkin Seeds: 6 Variations

Ingredients

• 1400 g fresh pumpkin seeds
• 1 tsp sriracha
• 0.5 tbsp maple syrup
• 1 pinch salt
• 1 pinch pepper
• 1 tbsp freshly chopped ginger
• 0.5 organic lime zest
• 1 tbsp soy sauce
• 1 pinch salt
• 1 pinch pepper
• 1 tbsp honey
• 1.5 tbsp mustard
• 1 pinch salt
• 1 pinch pepper
• 0.25 tsp Ginger powder
• 0.25 tsp nutmeg
• 0.25 tsp allspice
• 1 tsp cinnamon
• 1 tbsp Coconut oil
• 0.5 tsp garlic powder
• 0.5 tsp thyme
• 0.5 tsp onion powder
• 0.5 tsp rosemary
• 1 pinch salt
• 1 pinch pepper
• 1 tbsp Olive Oil
• 1 tsp Raw Sugar
• 0.5 tsp garlic powder
• 0.5 tsp chili powder
• 0.25 tsp paprika (hot)
• 0.5 tsp onion powder
• 0.125 tsp cayenne pepper
• 1 pinch salt
• 1 pinch pepper
• 1 tbsp Coconut oil

Instructions

1. 1.

   Spread pumpkin seeds on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 30–40 minutes.

2. 2.

   Combine the ingredients of each mix and pour over the baked pumpkin seeds.

3. 3.

   Bake the pumpkin seeds again at 180 °C (fan 160 °C; gas: level 2–3) for another 10–15 minutes. Remove roasted pumpkin seeds and let them cool.