Spicy Pumpkin Seeds
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
Ingredients
- Seeds scooped from your pumpkin
- 15 ml (1 tablespoon) olive oil
- Salt
- Chili powder
- Cayenne pepper (optional)
Remove any fibers or strings from the seeds and spread them out on a baking sheet to dry overnight.
Preparation
1. Preheat oven to 180°C (350ºF). Toss the dried seeds with the olive oil and bake on a cookie sheet, or in an iron skillet, for 15 -20 minutes, stirring once or twice.
2. Dry on paper towels and season with salt and chili powder; add generous pinch of cayenne pepper to the chili powder if you like them really hot.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
