Description
Crunchy, high-protein snack made with pumpkin seeds—perfect for bariatric weight loss and easy to digest.
Ingredients
- ½ cup unsalted pumpkin seeds (pepitas)
- 1 tsp olive oil
- ¼ tsp chili powder
- â…› tsp smoked paprika (optional)
- Pinch of salt
Instructions
- Preheat the oven: Preheat oven to 325°F (160°C).
- Season the seeds: Toss pumpkin seeds with olive oil, chili powder, smoked paprika, and salt.
- Spread out: Spread seeds in a single layer on a baking sheet.
- Roast: Roast for 12–15 minutes, stirring halfway through for even toasting.
- Cool and store: Let cool completely and store in an airtight container for up to a week.
Notes
- Store roasted seeds in an airtight jar to preserve crunch.
- Optional paprika adds a smoky flavor without extra calories.
- Nutrition values are estimates based on 1 tbsp serving.
- For gentler digestion, soak seeds before roasting or try ground flax as a substitute.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Baked
- Cuisine: Vegan
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 0g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 0mg