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Punks on the Range

Spicy-chili-crunchy. If you miss barbecue-flavored potato chips, try snacking on these.


  • 2 cups raw, shelled pumpkin seeds
  • 1 tablespoon canola oil
  • 1 tablespoon chili powder
  • 1 teaspoon salt


  1. Preheat the oven to 350°F.
  2. In a mixing bowl, combine the pumpkin seeds and canola oil, and stir until well coated. Add the chili powder and salt, and stir again.
  3. Spread the seeds in a shallow roasting pan, and roast for about 30 minutes.

Yield: 4 servings, each with 13 grams of carbohydrates and 3 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein.

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