- 2
Ingredients
- 1 1/2 cups pumpkin seeds, cleaned & dried
- 3 jalapeño peppers, sliced
- 3 tablespoons olive oil
- sea salt and paprika, to taste
Preparation
Step 1
Prep Work: Once you’ve removed the seeds from the pumpkin, sorted pumpkin guts from pumpkin seeds, rinsed the seeds under cold running water, patted dry the seeds with a paper towel and transfered to a rimmed baking sheet to dry overnight or 24 hours – you should have dry-ish seeds, and you’re ready to begin.
Preheat the oven to 350°F
If you haven’t already, spread pumpkin seeds out on a rimmed baking sheet.
Add olive oil and sea salt and stir pumpkin seeds with your hands to combine.
Lay slices of jalapeño peppers on top of seeds.
Sprinkle paprika over the top of everything, generously.
Bake for 10 minutes.
Use a spatula to move the seeds and peppers around. Bake for another 5 minutes.
Move mixture around some more and bake for a final 5 minutes.
Remove tray from oven and let everything rest for 15-30 minutes to let the jalapeño-ness soak into the seeds.
Store in an airtight container…if you don’t finish them all in one sitting.