2 cups hulled pumpkin seeds
1/2 cup salt-crusted pumpkin seeds, (optional)
1 cup pretzel sticks
1 tbsp vegetable oil
1/2 tsp smoked paprika
1/2 tsp chili powder
2 tsp sea salt
1/2 cup chocolate chips
1/2 cup raisins
In a large bowl, combine pumpkin seeds, pretzel sticks, vegetable oil, paprika, chili powder and sea salt. Toss well to coat.
Spread mixture in an even layer on a parchment lined baking sheet. Bake in 325 F oven for 20 to 22 minutes, until toasted. Allow to cool for 10 minutes.
Add chocolate chips and raisins and toss well to combine. Keep in an airtight container for 3 to 4 days.
Makes 4 cups + 3 tbsp.
Protein 5g, Carbohydrates 12g, Fat 10g.