Makes 1 1/2 cups
1 1/2 cups pumpkin seeds, cleaned & dried
1/4 teaspoon coarse ground sea salt
3 tablespoons extra virgin olive oil
3 jalapeño peppers, sliced
paprika, to taste
NOTE: Refer to Ginger Lime Pumpkin Seeds for the cleaning and drying of fresh seeds.
Preheat the oven to 325F.
Spread pumpkin seeds on a 15×10 rimmed baking sheet.
Add olive oil and sea salt and stir pumpkin seeds with your hands to combine.
Lay slices of jalapeño peppers on top of seeds.
Sprinkle paprika over the top of everything, generously.
Bake for 25 minutes, tossing every 5 minutes to cook evenly.
Remove tray from oven and let everything rest for 15-30 minutes to let the jalapeño-ness soak into the seeds.
Store in an airtight container (if you don’t finish them all in one sitting).