Pumpkin Seeds with Garlic and Chile
Need a gluten free, dairy free, lacto ovo vegetarian, and whole 30 side dish? Pumpkin Seeds with Garlic and Chile could be a great recipe to try. One serving contains 190 calories, 8g of protein, and 17g of fat. This recipe serves 8 and costs 80 cents per serving. 150 people have tried and liked this recipe. Head to the store and pick up raw pumpkin seeds, vegetable oil, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Vegetarian Times. Overall, this recipe earns a solid spoonacular score of 49%. Similar recipes are Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds, Garlic Roasted Pumpkin Seeds, and Radish Leaf Pesto With Green Garlic And Pumpkin Seeds.
2 tsp. ground chile de arbol powder or cayenne pepper
1 tsp. kosher or coarse sea salt
2 heads garlic (about 24 cloves, peeled, root ends trimmed and sliced)
3 cups raw pumpkin seeds
3 Tbs. vegetable oil
Cooking instruction summary:
1. Preheat oven to 350°F. Toast pumpkin seeds on ungreased baking sheet 10 minutes, or until light brown, shaking sheet occasionally so seeds cook evenly.2. Meanwhile, heat oil in wide skillet over medium-low heat. Add garlic, and cook 10 to 12 minutes, stirring often. As garlic slices begin to brown and caramelize, watch carefully to make sure they don’t burn. Transfer to serving bowl.3. Add pumpkin seeds, chile powder and salt to garlic. Stir well to coat. Serve warm or at room temperature.