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Chipotle Spiced Pumpkin Seeds (raw, GF, vegan)

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  • 3 cups raw pumpkin seeds
  • 3 Tbsp chili powder
  • 2 Tbsp cold pressed olive oil
  • 1 Tbsp raw apple cider vinegar
  • 1 clove garlic, minced
  • 1 Tbsp tamari
  • 1 tsp cumin
  • 1 tsp palm sugar
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp Chipotle


  1. Mix all dry ingredients together in a large bowl.
  2. Add pumpkin seeds and wet ingredients.  Stir until the seeds are well coated.
  3. Dehydrate at 105 degrees for 8 hours or until dry.
  4. Store in a sealed bag or container at room temperature, fridge, or freezer, for months.


The thinner your spread your seed mixture on the dehydrator trays, the quicker they will dehydrate.  When I made this batter I was using other trays for other foods so my mixture was thick on the tray and it took a bit longer to dry.

Recipe by: http://www.sweetlyraw.com/2010/11/feast-for-friend.html

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