Smoky Roasted Pumpkin Seeds with Chili and Lime

Ingredients

• 1.5 cups cups raw pumpkin seeds
• 2 tablespoons tablespoons avocado oil
• 1.5 teaspoons teaspoons smoked paprika
• 1 teaspoon teaspoon ground cumin
• 1 teaspoon teaspoon chili powder
• 1/2 teaspoon teaspoon dried oregano
• 1/4 teaspoon teaspoon cayenne pepper
• 1 whole lime
• 3/4 teaspoon teaspoon salt

Instructions

1. 1

   Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. 2

   Pat the pumpkin seeds completely dry with paper towels — dry seeds crisp better.

3. 3

   In a bowl, toss the seeds with the avocado oil, smoked paprika, cumin, chili powder, oregano, cayenne, and salt until evenly coated.

4. 4

   Spread in a single layer on the baking sheet.

5. 5

   Roast for 20-25 minutes, stirring every 8 minutes, until golden and crisp. Listen for a subtle popping sound as they finish.

6. 6

   Remove from the oven and immediately zest the lime over the hot seeds, then squeeze on the juice and toss well.

7. 7

   Cool completely on the sheet — they crisp further as they cool. Store in an airtight container up to 5 days.