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Roasted Pumpkin Seeds
Try to eat only one handful. We bet you won't be able to.
October 27th, 2015
Pumpkin seeds are an awesome snack, especially with all the candy floating around this time of year.
Ingredients
- seeds from 1 pumpkin, (about 2 cups)
- 2 teaspoons oil (your choice: walnut, olive, coconut, avocado...)
- 1/2 teaspoon salt
Directions
Cut pumpkin open in whichever way you want (if you're carving it for Halloween, cut open the top or bottom, if not, you can cut it in half).
Using large spoon, remove all seeds and put into a large sieve. Rinse under cold running water to remove stickiness.
Pick out and discard any stringy pieces. Spread seeds in single layer on baking sheets and allow to dry thoroughly, stirring and separating once or twice.
Transfer seeds to a bowl. Add oil and salt and coat well. Transfer back to baking sheets.
Bake at 375°F stirring and separating seeds every so often, for 15 - 20 minutes or until deep golden brown. Let cool. Store in airtight container
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