Chile-Lime Pumpkin Seeds

Here's a deliciious way to satisfy between-meal cravings. These are the hulled, green kind of pumpkin seed you buy at the natural foods store — not the white kind you scraped out of your jack-o'-lantern, though those can be deliciously roasted in the oven. Pumpkin seeds are full of good things: dietary fiber, protein, and healthy unsaturated fats, including essential fatty acids (EFAs). Plus, they're yummy. My kids don't object to the chiles in this recipe, which surprises me, so you might want to try them on your kids too. Or just omit them.

Hands-On Time: 10 minutes
Ready In: 15 minutes

1 teaspoon olive oil
1 cup hulled, raw pumpkin seeds (also known as pepitas)
Juice and grated zest of half a lime
1/2 teaspoon kosher salt
1/4 teaspoon chile flakes (optional)

1. Heat the oil over medium heat in a large, heavy skillet until a drop of water sizzles on contact (about 5 minutes). Add the seeds and cook, stirring constantly, until browned (keep an eye on them, as they progress quickly from browning to burning). Turn off the heat and sprinkle on the lime juice, stirring constantly, until it evaporates, then stir in the zest, salt, and chile flakes (if using). Cool in the pan before transferring to a bowl.