Roasted Pumpkin Seeds
I remember eating the pumpkin seeds after carving pumpkins every year as a kid. When my kids were little, I had tried making them a few times with no success. I think the problem was that I kept using oil. After hunting through recipes, I finally found one that I enjoy. Since Thanksgiving is just around the corner I wanted to make pumpkin purée for pumpkin pie of course, as a bonus I get to have pumpkin seeds too. This recipe is so simple but you could make it more complex. Try using a seasoned salt or making the pumpkin seeds a sweet treat using a bit of sugar and cinnamon. 👌🏻
Hooray for pumpkin seeds and depression fighting tryptophan!
INGREDIENTS:
- Raw pumpkin seeds
- Himalayan salt
DIRECTIONS:
- Preheat oven to 300 degrees F.
- Rinse pumpkin seeds in a colander. Lay them out on a paper towel to absorb some moisture.
-
Spread seeds, in a single layer, onto a baking sheet. (You could place line the sheet with parchment paper to make for easier clean up.) Sprinkle evenly with Himalayan salt or seasonings of your choice.
-
Bake on middle rack uncovered for 35 minutes or until seeds are dry. Stir after 20 minutes.
-
Allow seeds to cool completely before storing in a container or they will become soft. I usually let them air dry for 24 hours before storing them. (If they make it that long!)
