Roasted pumpkin seeds
Votes: 1
Time: 10 min.
Roasted pumpkin seeds - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups pumpkin seeds
- 2 tbsp. l. rapeseed oil
- 1.5 tbsp. chili seasoning with ancho peppers
- 1 tbsp. salt
- 1 teaspoon chili powder
We recommend
Recipes with similar ingredients: pumpkin seed, chili seasoning
Cooking the dish according to the recipe:
- Preheat oven to 170°C.
Place the pumpkin seeds in a large bowl and toss with oil, ancho chili seasoning, salt, and chili powder. Spread the seeds evenly on a baking sheet and roast for 8-10 minutes, stirring once halfway through.
Cool and store in an airtight container.
Recipe pumpkin seeds with curry.
Categories:
Similar recipes
