How to Make Chile Pepita Crunch with Texas Chef John Brand'S

I added 1/4t cayenne, 1/4 jalapeño salt & 1/4t chipotle powder to give it a kick. I put in 1/2t salt and left it under salted -figuring people will add salt to whatever they use the crunch on.

2 cups (278 grams) toasted pumpkin seeds

¼ cup (32 grams) toasted sesame seed

¼ cup (32 grams) toasted hemp hearts

½ cup sunflower seed or avocado oil

7 large cloves of garlic, crushed

1 tsp of ground Morita Chile powder

Salt to taste

Note: Ingredients may have been altered from the original.

Directions at insidehook.com

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