- Pumpkin Seeds from one or many pumpkins.
- Sea salt to taste
- 1/4 of a teaspoon Capsicum powder or Cayenne pepper (I used capsicum) per cup of pumpkin seeds.
- Pre-heat oven to 350 degrees.
- Rinse and drain the pumpkin seeds. (Get as much of the guts off as possible)
- On a cookie sheet or cake pan put the seeds in an even layer. Try not to stack them so they evenly cook.
- Sprinkle the salt on there very sparingly.
- Bake for 10-15 minutes or until light to medium brown.
- Put the seeds in a container and put the desired amount of chile (Capsicum or Cayenne powder) to the seeds and shake around so it gets on all the seeds.
- Save or eat while warm.
Now for my reasoning of capsicum instead of cayenne. Capsicum is often a cleaner part of the chili, and has a lot more zing. Capsicum unlike Cayenne has several health benefits. (Click HERE for the full list) Some of the benefits are it's a blood thinner, speeds up metabolism to help aid for weight loss and is high in vitamin C.