My husband and I are trying to get healthier. But we get peckish a lot and snacking has become increasingly huge in our household. So with pumpkin Halloween season upon us, I figured that a tingly Sichuan pepper snack utilizing pumpkin seeds might just be the way to go! It's so easy, delicious, and takes just 2 steps and 15 mins to make! But let's be real, the reason I really wanted to share this recipe was so I could title the recipe:
OH MY GOURD! TINGLY PUMPKIN SEEDS?
INGREDIENTS
- Green pumpkin seeds
- White pumpkin seeds
- 50Hertz Red Sichuan pepper oil
INSTRUCTIONS
- Toss the pumpkin seeds with your red Sichuan pepper oil (1 tsp oil per handful of seeds)
- Lay flat on a tray and toast at 325F until the white pumpkin are a toasty golden brown
- Remove from tray and let cool for 5-10 mins
- Sprinkle some salt over and toss seeds if it's too bland
OPTIONAL: After pumpkin seeds have cooled, drizzle additional Sichuan pepper oil for extra tingles if needed!
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