Soy & Ginger Pumpkin Seeds

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Salty, crunchy, morish and easy to make, the perfect combination for any drink accompaniment and great as a tapas dish.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4-6 servings

2 cups pumpkin seeds
1 tablespoon olive oil
2 tablespoons soy sauce
2 teaspoons granulated sugar
1.5 teaspoons ground ginger

Preheat the oven to 180 C and line an oven tray with baking paper or foil.

Scoop pumpkin seeds out of a pumpkin and remove the membranes, pat dry and put in a bowl. Add the oil, sugar, soy sauce, ginger and combine.

Spread the coated seeds out in a single layer on the prepared sheet and put in the oven.

Bake the seeds for 20 minutes, stirring halfway through.

After 20 minutes the seeds should be golden and crunchy. Remove from the baking sheet and place in bowls. Eat warm or cool with a beer or enjoy as a tapas dish with a multitude of others.

NOTE: Store bought pepitas can be used instead of fresh pumpkin seeds.

#Tapas Competition
#Bar snack
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