胡椒粉和孜然烘烤南瓜子
适合在挖南瓜后制作的香脆南瓜子。胡椒粉赋予颜色，孜然带来温暖的香气。
- 烹饪时间
- 20 分钟
- 份量
- 249 kcal
- 材料
- ≈ $0.70
- 蛋白质
- 9 g
材料
- 1 Pumpkin seeds包装 150 克 约等于 $3.00 35 克
- 2 Olive oil 5 毫升
- 3 Paprika 2 克
- 4 Cumin 1 克
- 5 Salt 2 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
用水冲洗南瓜子去除纤维，再用毛巾彻底吸干水分。
将南瓜子与油、胡椒粉、孜然和盐拌匀。
在铺好烤纸的烤盘上均匀铺开一层。
以180℃烘烤15分钟，中间翻拌一次，直到完全干燥、酥脆且微微泛黄。
冷却5分钟，让南瓜子更加酥脆。
小贴士
- 为什么这样做
- Dry the seeds completely so the oil coats them evenly and doesn't run off during baking. Wet seeds won't roast through and will be greasy.
- 可替换食材
- Replace the olive oil with 5 ml of sunflower oil. Or replace the cumin with 0.5 tsp of caraway for a sharper flavor.
- 常见错误
- If the seeds aren't crunchy and turn soft, you left them in the oven too long or didn't stir them halfway. Check the color: they should be light golden.
- 保存与加热
- Keep in a tightly closed jar for 3 days. Let them cool before storing. Don't freeze, they lose their crunch.
- 搭配建议
- Serve with hot tea or beer instead of nuts on a festive table.
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