Chili-Toasted Pumpkin Seeds

Cook’s notes: These are wonderful in salads (instead of croutons) or as a snack.

2 cups raw green pumpkin seeds (pepitas)
2 teaspoons lemon juice (or lime juice)
2.5 teaspoons Mild Chili Spice Mix
1/2 teaspoon salt

Heat oven to 350°F. In a large bowl, drizzle lemon juice over the pumpkin seeds. Stir to coat. In a small bowl, blend the Chili Spice Mix and the salt together. Sprinkle the spice mix over the pumpkin seeds; stir until seeds are evenly coated. Pour seeds onto a rimmed baking sheet. Bake 10 minutes until lightly toasted, shaking the pan after 5 minutes.

Adapted from Everyday Food, October 2004. Like them sweeter? Martha Stewart has a recipe for pumpkin seeds with honey and cinnamon.