9 Vegetarian Late Night Snacks

7- Fiery Pumpkin Seeds

Makes about 2 cups

Shelled pumpkin seeds, sometimes called pepitas, are available in Latin American groceries and natural food stores.

• 1 teaspoon sweet paprika.
• ¹⁄₂ teaspoon ground cumin.
• ¹⁄₄ cup olive oil.
• 1 teaspoon Tabasco sauce.
• 2 cups shelled pumpkin seeds (pepitas).
• Salt.

Preparation

• Preheat the oven to 400°F.
• In a small bowl, combine the paprika and cumin.
• Whisk in the oil and Tabasco.
• Add the pumpkin seeds and toss to coat.
• Spread the seeds on a baking sheet and bake until fragrant, about 5 minutes.
• Remove from oven, sprinkle with salt to taste, and cool completely before serving.
• These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.