Pepitas – Crispy Pumpkin Seeds

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This recipe appears on page 513 of the book Nourishing Traditions.  Makes 4 cups.

INGREDIENTS

• 4 cups raw, hulled pumpkin seeds
• 2 tablespoons sea salt
• 1 teaspoon cayenne pepper (optional)
• filtered water

INSTRUCTIONS

This recipe imitates the Aztec practice of soaking seeds in brine, then letting them dry in the hot sun. They ate pepitas whole or ground into meal.

1. Dissolve salt in water and add pumpkin seeds and optional cayenne.
2. Leave in a warm place for at least 7 hours or overnight.
3. Drain in a colander and spread on a stainless steel baking pan.
4. Place in a warm oven (no more than 150 degrees) for about 12 hours or overnight, turning occasionally, until thoroughly dry and crisp.
5. Store in an airtight container.

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