Roasted Tajin Nuts and Seeds
These oven roasted Tajin nuts and seeds are salty, spicy, crunchy and incredibly addictive. It's super easy to make them too!
Ingredients
- ½ cup almonds
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 1 tablespoon Tajin
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon oil
Instructions
- Use a sharp knife to slice the almonds into thin slivers.
- Add them to a bowl along with the seeds.
- Add in the seasonings and oil and mix well to ensure all the seeds and almonds are coated.
- Arrange them on the prepared baking sheet and bake for 15-20 minutes or until they have turned crunchy.
Notes
- I chose to slice the almonds into thin slivers here, because I love how the texture turns out. You can also keep them whole if you want to, but remember that they will need slightly longer to roast than the seeds, since they're bigger.
- If you're using whole almonds, you'll need to let them roast for about 15-20 minutes first, and then add in the seeds and continue roasting for them to all be evenly cooked and have that bit of crunch.
- You can also swap the oil in the recipe for some aquafaba instead to keep it oil-free.
- Remember to preheat the oven at 350 degrees before you pop the baking sheet in. This will help the nuts and seeds crisp up nicely.
Nutrition
Calories: 130kcalCarbohydrates: 6gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.01gSodium: 389mgPotassium: 179mgFiber: 3gSugar: 1gVitamin A: 46IUVitamin C: 0.2mgCalcium: 78mgIron: 2mg
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