Ingredients
1
cup pumpkin seeds from fresh pumpkin
2
teaspoons vegetable oil
2
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
Preparation
Heat oven to 350°F. Rinse pumpkin seeds; remove any pulp and fiber. Pat seeds dry with paper towels. Spread seeds in ungreased 15x10x1-inch baking pan. Sprinkle with oil; stir to coat.
Bake 15 to 20 minutes, stirring once, until deep golden brown and crisp.
Sprinkle warm seeds with taco seasoning mix. Cool completely, about 10 minutes, before serving.
