Confession: back in the day, I used to love Ruffles Sour Cream and Onion chips. Yup. BUT I don’t eat them anymore, because maybe I’ve grown up or something, so I was pretty excited when I came up with this recipe, which made me reminiscent of the good old Ruffles SC&O days. These pumpkin seeds are dairy-free and gluten-free and make a great on-the-go snack!
"Sour Cream" and Onion Pumpkin Seed Recipe
Ingredients
- 3 cups organic raw pumpkin seeds
- 1.5 tbsp organic ghee (or organic unrefined extra virgin coconut oil)
- 1 tsp organic dried dill
- 1 tsp organic dried onion powder
- 1 tsp gluten-free organic tamari
- 1 tsp nutritional yeast Optional
Instructions
- Preheat oven to 400°F.
- Toss pumpkin seeds in a bowl with melted ghee, until evenly coated.
- Add spices and tamari until seeds are well coated.
- Spread seeds evenly onto a baking sheet and bake for 2-3 minutes, watching closely. Remove when seeds are golden brown.
- Enjoy!
