Chili Sesame Roasted Pumpkin Seeds
Preheat oven to 350ºF and line a sheet pan with foil. Pour the cleaned pumpkin seeds into a large mixing bowl.
In a medium sized bowl, whisk together the oils, soy sauce, chili garlic sauce, salt, and brown sugar. Pour the oil mixture over the cleaned seeds and toss to evenly coat the seeds. Pour the seeds out onto the prepared sheet pan, spreading them evenly on the pan.
Roast the pumpkin seeds for 15 minutes, stirring every 5 minutes to ensure even roasting. Check the seeds often during the last 5 minutes of roasting to prevent them from burning. When they are ready, the seeds should look dry, crispy, and golden brown but not burnt, and there is a fine line between the two!
Ingredients
Directions
Preheat oven to 350ºF and line a sheet pan with foil. Pour the cleaned pumpkin seeds into a large mixing bowl.
In a medium sized bowl, whisk together the oils, soy sauce, chili garlic sauce, salt, and brown sugar. Pour the oil mixture over the cleaned seeds and toss to evenly coat the seeds. Pour the seeds out onto the prepared sheet pan, spreading them evenly on the pan.
Roast the pumpkin seeds for 15 minutes, stirring every 5 minutes to ensure even roasting. Check the seeds often during the last 5 minutes of roasting to prevent them from burning. When they are ready, the seeds should look dry, crispy, and golden brown but not burnt, and there is a fine line between the two!