For this recipe I decided to combine two of my favorite things, kale chips and toasted pumpkin seeds. I’m not sure why I didn’t think of this combination sooner, but I’m going to continue experimenting and fine tuning different versions of this recipe…so stay tuned as we move through the holiday season!
Kale and Garlic Toasted Pumpkin Seeds
- 1 cup fresh pumpkin seeds
- 1 cup finely minced kale
- 1 tablespoon parmesan cheese
- 1 tablespoon olive oil
- 1 minced clove garlic
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (optional)
- Fresh ground salt and pepper
Preheat the oven to 350 degrees. Rinse and dry the fresh pumpkin seeds and place in a large bowl. Stir in the minced kale, cheese, olive oil and garlic; toss to evenly coat. Spread the seed mixture out on a baking sheet and season with the paprika, cayenne, salt and pepper. Place in the oven and roast until golden brown, stirring every five minutes. Remove from the oven and enjoy immediately!
This recipe is delicious as is, but next time I’m going to try pureeing the kale into a pesto and coating the seeds with that…so feel free to beat me to the punch and let me know how it turns out! Keep in mind that pureeing will concentrate the kale, so maybe drop down to half or one quarter of a cup of pureed kale if you’re going to go that route.