Recipe - Roasted Mexican Pumpkin Seeds

One half pound Raw Mexican pumpkin seeds
1 Spray olive or corn oil
One half teaspoon Ground chili powder; not
cayenne
One half teaspoon Crushed red pepper flakes
One half teaspoon Kosher salt

Preheat oven to 250. Mix chili powder, pepper flakes, and salt. Put the
seeds in a bowl, and spray them with oil. Sprinkle the dried spices over
them, tossing to distribute evenly. Spread on a baking sheet in one layer
and bake until you hear them popping and they are browned slightly, between
5 and 10 minutes. Cool completely and store in an airtight container.

NOTES : These are really, really good to have on hand (and to hide in a
container in the glove compartment of your car). Yield: One half pound.
Recipe by: Heidi Rabel

Posted to recipeludigest Volume 01 Number 236 by "Diane Geary"
diane@keyway.net on Nov 10, 1997