Cayenne and Paprika Pumpkin Seeds
Makes 1 serving

INGREDIENTS
25 g Pumpkin seeds
Half a tsp (2 g) Olive oil
A small pinch Cayenne pepper
A pinch Smoked paprika
A pinch Salt

METHOD
1. Heat the oven to 180°C. Toss the seeds with the oil, cayenne, paprika and salt.
2. Spread them in a single layer on a small tray and roast for eight to ten minutes, until they puff up and a few start to pop.
3. Leave to cool completely on the tray. They are soft when hot and crisp when cold.

Check ingredient packaging for allergen information.

RECIPE NOTES
Pumpkin seeds carry 30 g of protein per 100 g, more than most nuts, so this 25 g portion has 8 g without any dairy or meat.
Ten minutes is the limit. They go from toasted to bitter in the two minutes after.

Full recipe: https://www.getfuel8.com/recipes/cayenne-paprika-pumpkin-seeds
