Pepitas are the inside of a pumpkin seed. Roasted pepitas have such great flavor and are a great source of magnesium and omega 3 fatty acid. Simple and delicious, these pepitas are the perfect add to salads and soups, or you can just snack on them. They keep in an air tight container for a week or two... if they last that long!

Ingredients:

• 2 cups raw pepitas
• 3 Tbsp Rocky Mountain Olive Oil Tuscan Herb Infused Olive Oil
• 1 Tbsp Grind Spice Co Chipotle Salt

Instructions:

1. Preheat oven to 350 degrees F.
2. In a bowl, mix the pepitas and Tuscan Herb Olive Oil. Stir well until the olive oil has coated all the pepitas.
3. Once the pepitas are coated, stir in the Chipotle Salt.
4. Spread the pepitas onto a baking sheet and bake for about 15 minutes, shaking them halfway through.
5. Store in an airtight container or glass jar.

N U T R I T I O N A L   I N F O :

Estimated per serving: 225 calories • 10g protein • 3g carbs • 21g fat • 874mg sodium

Based on 8 equal servings, 258g of shelled raw pepitas, and plain salt as the sodium reference for chipotle salt. Estimates may vary by ingredient brand and portion size.