Roasted Pumpkin Seeds

October 22, 2007

Roasted Pumpkin Seeds

Rinse seeds in cold water and remove the stringy pulp.
Drain and pat dry with a towel. Roast the seeds plain or
toss with just enough oil to lightly coat them. Salt
generously and add other seasonings if desired, such as
garlic powder or taco seasoning.
Spread on a baking sheet and roast 30 minutes at 300 degrees, shaking occasionally.

Cool and store in an air-tight container.

For extra crunchiness, try boiling the pumpkin seeds
before roasting. Simmer a half cup of seeds in 2 cups of
water with 2 tablespoons of salt for 10 minutes. Drain and proceed with the roasting directions above

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