Red Pepper Pumpkin Seeds (Gluten-Free)
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He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
2 cups pumpkin seeds, rinsed and dried
1½ tablespoons canola oil
2 teaspoons garlic powder
1 teaspoon crushed red pepper
½ teaspoon ancho chili powder
½ teaspoon each salt and pepper
Preheat oven to 350 degrees F.
In a large bowl, toss pumpkin seeds with oil and spices. Spread onto a baking sheet and bake for 12-15 minutes. Seeds should be a light golden brown.
Cool completely and serve or store for up to one week.
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