Mexican-Spiced Pumpkin Seeds

Mexican-spiced pumpkin seeds provide a nice alternative to the sweet/salty standard. Optional: Soak pumpkin seeds overnight in salt water.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.

Step: 2

Spread pumpkin seeds onto the prepared baking sheet; sprinkle with salt, cumin, chili powder, cayenne pepper, and oregano; toss to coat evenly.

Step: 3

Bake seeds in the preheated oven for 5 minutes; stir seeds. Return to oven and bake until seeds are toasted, about 15 more minutes.

Per Serving: 189 calories; protein 8.6g; carbohydrates 6.5g; fat 15.9g; sodium 299.5mg.

Tasty and not difficult to make , these snack work for any crowd or gathering . When throwing a Friendly gathering , big or small , you can’t forget the appetizers . We’ve gathered of our best snacks menus that are sure to suprrise your guests. From lips to spreads and everything in between, you’re sure to find the perfect appetizer for any occasion .

For your great party, make sure to make the Cranberry Meatballs . If you’re crunched for time, the speedy Classic Cheese Tray is your easy to do .