Chili-Lime Pepitas

Photo & Recipe from Evergreen Kitchen

One skillet. Five minutes. A moderate risk of eating the entire batch before it cools.

Ingredients

• 1 cup pepitas

• 1 tsp olive oil

• ½ tsp chili powder

• ½ tsp cumin

• Zest of 1 lime

• Flaky salt

Directions:

1. Toast the pepitas in a skillet with the olive oil over medium heat until fragrant and starting to pop. (They will pop. They are not mad at you.)

2. Add chili powder and cumin, stir for 20 seconds, then pull off the heat.

3. Finish with lime zest and flaky salt.

Where it goes: salads, soups, grain bowls, tacos, roasted vegetables, or straight from the pan while insisting they are for later.

Sweet swap: Trade the chili, cumin, and lime for maple, cinnamon, and a pinch of salt. Same pan, different personality.

Mood pairing: Crunchy, bright, and suspiciously prepared.