I like pepitas, AKA pumpkin seeds. But they are better shelled. And easier attained that way in bulk at my local grocers. I also like fusion cooking, and since I'm the cook in my house this makes life easier. So here are a couple easy recipes.
HOT TAMARI PEPITAS:
1 cup pepitas (from Mexico, China, USA, who cares?)
1 Tbs. Tamari sauce (from Japan)
½ Tsp. HOT chili oil (from Thailand)
Mix together in a bowl and then microwave about 2 minutes. Then mix again. Let sit about 10 minutes but stir a few times. Spread out on a cookie sheet lined with parchment paper. Bake at 300 degrees for 15 minutes. Stir and turn over and bake for another 15 minutes. Cool and enjoy out of hand or as a garnish. Or out of hand. I always double this recipe so that there will be at least a few to use as a garnish. Or more to eat out of hand.
NOT HOT TAMARI PEPITAS:
Just use ½ tsp regular oil. No matter where it comes from. Then follow the above directions.
I only add the small amount of oil in the not hot pepitas to keep them from sticking. It's not much. it it makes a difference. It can be omitted.