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  1. Makes 8 servings

Recipe Preparation

For the Edamame (Japanese for Green Soybeans)

  1. Whole edamame can be purchased frozen. Simply steam them for a few minutes on top of the stove, or in the microwave.
  2. Drain and sprinkle generously with Windsor® Kosher Salt.

For the Pepitas (Roasted Pumpkin Seeds)

  1. Place 2 cups (500 mL) of seeds in a large frypan or wok over medium-high heat and stir constantly until very hot.
  2. Dissolve 1 tsp (5 mL) of Windsor® Kosher Salt in 1/4 cup (60 mL) hot water; stir into pan.
  3. When most of the water has been absorbed but seeds are still moist, sprinkle with additional 1/2 tsp (2 mL) Windsor® Kosher Salt.
  4. Continue stirring until seeds are toasted and almost dry. Remove from heat to cool and thoroughly dry.

For the Pita or Tortilla Crisps

  1. Lightly brush each side of flour tortillas or split pita breads with olive oil.
  2. Cut into small wedges. Place on baking sheet and sprinkle with Windsor® Kosher Salt and if desired, freshly ground Windsor® Black Peppercorns, paprika, chili powder, or other spices or herbs.
  3. Bake at 325°F (165°C) until toasted and crisp.

For the Lime Salt

  1. Combine 1/4 cup (60 mL) Windsor® Kosher Salt with the finely grated rind and juice of 1 small lime.
  2. Let stand 30 minutes, then store in refrigerator for up to 1 week, until needed.

Tags

Appetizer Healthy Quick & Easy Snack Vegan Vegetarian

Ingredients

  • Whole edamame
  • Windsor® Kosher Salt
  • 2 cups Pumpkin Seeds
  • 1/4 hot water
  • Flour tortillas
  • Olive oil
  • Paprika (optional)
  • Chili powder (optional)
  • Juice and rind of 1 small lime

  • Whole edamame
  • Windsor® Kosher Salt
  • 2 cups Pumpkin Seeds
  • 1/4 hot water
  • Flour tortillas
  • Olive oil
  • Paprika (optional)
  • Chili powder (optional)
  • Juice and rind of 1 small lime

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