Roasted Pumpkin Seeds
When you are carving your pumpkin(s), or your decorative pumpkins have served their purpose, don’t throw the seeds away. Making a tasty and healthy snack out of the seeds is easy to do.
Roasted Pumpkin Seeds
Ingredients
- Seeds from your pumpkins.
- Water
- Salt
- Oil
- Spices such as garlic powder, onion powder or chili powder.
Instructions
- Remove the seeds from the pumpkin(s) and place in a colander.
- Rinse under running water, removing as much of the pulp and strings as you can. The seeds will still feel slippery, but that’s okay.
- Pour the seeds into a measuring cup to check how much you have and then put them into a sauce pan.
- For every ½ cup of pumpkin seeds, add 2 cups of water and a tablespoon of salt.
- Bring the salt water to a boil, and then simmer for 10 minutes. Remove from the heat and drain the water from the seeds in the colander. Pat the seeds mostly dry with some paper towels.
- You can sprinkle the seeds with additional seasoning if you’d like – don’t use herbs as these will scorch in the oven and make your seeds taste burnt.
- Preheat your oven to 400 degrees F.
- Wipe the bottom of a jelly roll pan with cooking oil and spread the seeds out.
- Toast in the oven for 15-30 minutes, depending on the size of the seeds and how brown you like them.
- Remove them from the oven and let them cool – then enjoy!
Notes
Roasted seeds fresh out of the oven.