Eosinophilic Esophagitis Friendly Sea Salt Roasted Pumpkin Seeds
Total time25 min
Prep time5 min
Cook time20 min
4.8(18)
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Learn more →Ingredients
4 servings
- ½ cup raw pumpkin seeds (pepitas)
- 1 tsp olive oil
- ¼ tsp fine sea salt
- ¼ tsp garlic powder (optional)
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C) and line a rimmed baking sheet with parchment paper.
- 2
In a small bowl, toss the pumpkin seeds with the olive oil, sea salt, and garlic powder and cayenne, if using, until evenly coated.
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