I’ve been known to sit down with a jar of crunchy seeds and dip cucumber crudites into the jar. The seeds stick to the cucumber and it is just a gloriously crunchy snack. These are also a brilliant substitute for croutons if you don’t have bread and still want a crunch, and also add so much flavour to any boring salads.
You’ll also be pleased to hear they are super easy and keep for ages. Go out and buy some seeds.
Crunchy seeds with soy sauce & chilli
Quantities: 1 jar full
Kitchen Stuff: baking tray or large non-stick flat frying pan, wooden spoon.
Timings: 10 minutes
100g pumpkin seeds
100g sunflower seeds
1 tsp light soy sauce
1/4 tsp dark soy sauce
1/4 tsp chili flakes
1/4 tsp garlic granules
It’s one of those recipes where I generally add a splosh of this and a splash of that so I’ll try and get some quantities down that will work but please feel free to wing it! Do mix in the soy sauce before you think you should add more as a little goes a long way here. Add more chili if you like it with more of a kick.
You have two options:
1. FRYING PAN: Mix the seeds and all the other ingredients in a large non-stick frying pan with a wooden spoon until all the seeds are coated in soy sauce.
Cook over a medium heat stirring regularly until the pumpkin seeds are puffed up and popping, a few minutes. The seeds should be turning golden brown. Transfer to a bowl to cool.
2. OVEN: Preheat your oven to 220 degrees. Mix the seeds and all the other ingredients in a large baking tray until all the seeds are coated in soy sauce. Shake the tray so the seeds are even and spread out. Pop in the hot oven for 5 minutes. Check and stir. The pumpkin seeds should be puffed up and popping, the seeds should be golden brown. If you need to put them in for longer, only do a few more minutes and watch closely as they will burn quickly.