These seeds have the same great taste as Chex Mix, but are much healthier. For those with IBS, one small serving (1-2 tablespoons) is low in FODMAPs.
2 teaspoons Worcestershire sauce (I used Wan Ja Shan Organic Worchestershire Sauce – gluten-free, vegan, and organic (contains soy))
1 Teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon salt
1 Tablespoon extra virgin olive oil
8 oz. raw pumpkin seeds
Preheat oven to 350 degrees F. Combine dry seasonings, then mix in olive oil. Toss with pumpkin seeds, then spread onto a baking sheet in a single, even layer. Bake for 13-18 minutes until lightly golden brown.
Forget salt & vinegar potato chips. These seeds have the same great flavor, but are way healthier. For those with IBS, 1 small serving (1-2 tablespoons) is low in FODMAPs.
Raw Pumpkin Seeds
Soak pumpkin seeds in vinegar for 45-60 minutes. Preheat oven to 350°F. Drain off excess vinegar, and spread pumpkin seeds over a cookie sheet. Sprinkle with salt and roast for 13-15 minutes, or until they start to turn golden brown. If desired, sprinkle with vinegar salt – see below.
Vinegar Salt Recipe
- 1 Tablespoon Sea Salt
- 1 teaspoon White Vinegar
Preheat oven to 250°F. Mix salt and vinegar and spread over cookie sheet. Bake for 45-60 minutes, stirring halfway. Sprinkle over pumpkin seeds either before or after roasting in the recipe above.