Toasted Savoury Pumpkin Seeds (Pepitas)

These tasty seeds can be sprinkled on to many savoury dishes for extra flavour and crunch; or they make a ‘more-ish’ energy-filled snack.
​Here are two versions to try.

Spicy pepitas
1 cup hulled pumpkin seeds
1 small dried chilli - finely chopped 1 clove garlic - crushed
1⁄2 tsp salt
1⁄2 tsp sugar

Tamari pepitas
1 cup hulled pumpkin seeds
2 tsp of Tamari*
Pinch of cayenne powder (if you like it spicy

*Tamari is a sauce made from fermented soybeans. It has a thicker consistency and a richer flavour than soy sauce.

Method (for both)

1. Toss the pumpkin seeds in a dry non-stick frying pan on medium heat. Keep tossing them until they’re just starting to brown evenly. This only takes a few minutes.
2. Add the remaining ingredients into the pan and mix with the seeds.
3. Continue to cook and stir until most of the seeds take on a medium brown colour and are fully coated − once this happens, take off the heat and leave to cool. They can be stored in an airtight jar for several weeks.