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Cayenne and Paprika Pumpkin Seeds

Make cayenne and paprika pumpkin seeds, from the first ingredient to the finished dish.

1 serving · 5 ingredients · 3 steps

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Cayenne and Paprika Pumpkin Seeds, plated and ready to serve. — The finished recipe. Cayenne and Paprika Pumpkin Seeds

Ingredients 1 to 5 for cayenne and paprika pumpkin seeds arranged separately on a dark worktop. — Ingredients 1 to 5. 25 g Pumpkin seeds. Half a tsp (2 g) Olive oil. A small pinch Cayenne pepper. A pinch Smoked paprika. A pinch Salt

Cayenne and Paprika Pumpkin Seeds, preparation step 1: Heat the oven to 180°C. Toss the seeds with the oil, cayenne, paprika and salt. — Step 1. Heat the oven to 180°C. Toss the seeds with the oil, cayenne, paprika and salt.

Cayenne and Paprika Pumpkin Seeds, preparation step 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. — Step 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.

The finished cayenne and paprika pumpkin seeds. — Step 3. Leave to cool completely on the tray. They are soft when hot and crisp when cold.

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