Directions:
- In a skillet, saute pumpkin seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer. Bake at 325° for 15-20 minutes or until crisp. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks. Yield: 1 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.56 Kcal (337 kJ) | ||
| Calories from fat | 40.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 7% | |
|---|---|---|---|
| Cholesterol | 25.43mg | 8% | |
| Sodium | 67.01mg | 3% | |
| Potassium | 141.41mg | 3% | |
| Total Carbs | 2.37g | 1% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 7.62g | 15% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 34.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 217.83 Kcal (912 kJ) | ||
| Calories from fat | 108.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.09g | 7% | |
|---|---|---|---|
| Cholesterol | 68.77mg | 8% | |
| Sodium | 181.18mg | 3% | |
| Potassium | 382.37mg | 3% | |
| Total Carbs | 6.4g | 1% | |
| Sugars | 0.2g | 0% | |
| Dietary Fiber | 0.7g | 1% | |
| Protein | 20.59g | 15% | |
| Vitamin C | 0.8mg | 0% | |
| Iron | 1.8mg | 4% | |
| Calcium | 92.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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