Roasted Pepitas
Pepitas are Mexican pumpkin seeds, they are green in comparison to other pumpkin seeds, and they are sold raw or salted. We purchased the raw ones since we have hopes to use them in Mexican sauces, but here we simply roast them with oil (we use olive oil but canola would be great) and salt to eat as a snack. They are addictive! Originally served as part of: Pumpkin Soup and Pancakes.
Ingredients
- ½ cup raw pepitas
- ½ teaspoon extra-virgin olive oil
- kosher salt
Instructions
We preheat the oven to 400 degrees.
In a bowl, we combine the pepitas with the olive oil and mix with a fork. We sprinkle on ½ teaspoon of salt and again toss with the spoon. We spread the mixture on a parchment-lined cookie sheet, trying to be sure all the seeds are in one layer.
We bake in the preheated oven for 5 minutes until fragrant and lightly browned. We sprinkle with more salt and, using the parchment paper, pour out onto a dinner plate to cool.
Ingredients
- ½ cup raw pepitas
- ½ tsp extra-virgin olive oil (or canola)
- kosher salt
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Heat the oven to 400°F.
Kid job
Toss the pepitas with the oil in a bowl, then with ½ teaspoon of salt. Spread them in one layer on a parchment-lined cookie sheet.
Bake 5 minutes, until fragrant and lightly browned. Sprinkle with more salt and slide them off the parchment onto a plate to cool.