I am a BIG fan of salt and vinegar chips. Yeah I said it. I can take or leave a piece of chocolate, and ice cream really doesn’t do it for me, but chips and I get along just fine. That is, until I read the ingredients.
Since we (me) are divulging secrets here, I also have a bit of an obsession with Halloween. It is my absolute favorite holiday. I love creepy, gory decorations, carving pumpkins, haunted houses, dressing up, and scary movies. Well, I know at least one person that would argue with that last one given that I will be up all night after watching one.
I picked up a bunch of pumpkins this past weekend and thought that I would season them with my favorite flavoring: salt and vinegar. This is also my first contribution to the Recipe ReDux, which I am very excited to be a part of! The goal of the Recipe ReDux is to take delicious recipes, keep them delicious, but make them better for you. October’s theme: pumpkin, of course! I think this recipe makes the cut because instead of grabbing a bag of high-fat chips, these pumpkin seeds will satisfy your craving while giving you a huge dose of vitamin A, minerals, fiber, protein and unsaturated fat.
Things you’ll need:
2 cups of pumpkin seeds, rinsed and patted dry
4 Tablespoons balsamic vinegar
1 Tablespoon olive oil
2 teaspoons sea salt
Things to do:
Toss the pumpkin seeds in oil, vinegar and salt in a large bowl. Transfer them to a sprayed baking sheet and bake for about 20 minutes at 350 degrees.
25 minutes in the oven proved to be too long for mine, but they still taste great. Just be sure to watch them towards the end as they burn quickly.
Want more pumpkin recipes? Be sure to check out all of the other Recipe Redux posts:
- Cherie Schetselaar – Grain Crazy – Fresh Pumpkin Risotto
- Alexandra Caspero- Delicious Knowledge – Pumpkin Enchiladas
- Katie Hamm – Healthy & Happy Hour – Pumpkin-Bacon Ravioli
- Alysa Bajenaru – Inspired RD – Sweet & Spicy Pumpkin Fries
- Everyday Tastiness – Pumpkin Smoothie
- Dr Barb, Nutriton Budgeteer – Pumpkin Chili Chicken Pizza
- Elizabeth Jarrard- Don’t (White) Sugar Coat It – Vegan Pumpkin Soup
- Kristen Bourque- Swanky Dietitian – baked pumpkin oatmeal
- Marie Spano – Gluten Free Pumpkin Muffins
- Regan @ The Professional Palate – Pumpkin Ravioli in a Walnut-Sage Cider Sauce
- Danielle Omar – Food Confidence RD – Pumpkin Goulash
- Emma @ The Hearty Heart – (Vegan) Cocoa Pumpkin (Whiskey) Mousse
- gretchen – kumquat – baked mini pumpkins
- Emma Stirling – The Scoop on Nutrition – Recipe Redux Chermoula Chickpea & Pumpkin Sliders
- Janel Funk: Eat Well with Janel – Pumpkin Pie Smoothie
- Nicole @ Whole Health RD – Kaddo Bourani – Candied Pumpkin with Yogurt and Meat Sauce
- Yuri – Chef Pandita – Pumpkin Apple Soup
- Lisa @ Healthful Sense – Pumpkin Cream Pie Filling & Pudding
- Jessica Fishman Levinson – Nutritioulicious – Recipe Redux: Pumpkin Pancakes
- Jane Schwartz, RD -
- Kat Lynch – Eating The Week – Pumpkin yogurt dip for waffle sticks
- Katie Caputo- East Meats West – Pumpkin Stuffing
- Serena @ Teaspoon of Spice – Whole Pumpkin Cheddar Gratin
- Kristina @ Love and Zest – Pumpkin Mash
- Carrie Miller – Nutrition Know How – Baked Stuffed Pumpkin & Pumpkin Orange Muffins
- Ann Dunaway Teh – Eat to Nourish, Energize & Flourish – Pumpkin, Squash and Apple Soup
- Kara Lydon – Peace, Love, and Food – Pumpkin Yogurt Dip
- Stephanie Howard – Give Them Something Better – Fall Harvest Chili
- Karman Meyer-Nutrition Adventures – Pumpkin-Potato Breakfast Hash
- Heather Calcote – Dietitian on the Run – Pumpkin Rosemary & Mushroom Quinoa
- Jill Melton-The Relish Dish – Ham and Cheese Stuffed Pumpkin
- EA-The Spicy RD – Pumpkin Pesto Bruschetta
- Liz Weiss & Janice Newell Bissex – Meal Makeover Moms’ Kitchen – Ghoulishly Good Stuffed Sugar Pumpkin
- Diane Welland – Eat Well, Eat Clean – Pumpkin Cranberry Scones
Ayla, thanks, also wanted to try rosating my own seeds but have never got around to it. Makes you appreciate each pumpkin when you see the small number inside one pumkin and then the large number on your tray. Great reminder of where our food comes from.
Thanks Emma. I was roasting this big batch for a party so it definitely took several large pumpkins to retrieve all of the seeds photographed. If you choose a big jack-0-lantern pumpkin that feels heavy for its size, you can usually get 1-2 cups of seeds. My recipes always aim to yield far more servings than needed because I figure if you are going to do the prep-work, you mine as well have extra for additional meals and snacks. Hope you give roasting pumpkin seeds a shot! It’s worth it.
I’m with you on the salt/vinegar… my very fave type chip. I try to avoid them, but certain sandwich shops carry them and I admit to indulging. But these would be a much welcome substitute!
Glad to have you participating in The ReDux
I love roasted pumpkin seeds but I’ve never tried them with vinegar – great idea!!! Looking forward to giving this a try.