Roasted Pumpkin Seeds
Serves: 1 cup | Prep: 15 min | Cook: 25 min
Ingredients:
Roasted Pumpkin Seeds:
1 cup cleaned pumpkin seeds
1 Tbsp olive oil
1 1/2 tsp salt, divided
Spices: (choose a combination. About 1/2 tsp of each)
Cumin and Chili
Garlic powder and Paprika
Cinnamon and Sugar
Directions:
Preheat oven 350F/180C. Line a baking tray with baking paper.
Scoop out seeds and pull away any large bits of pumpkin from the seeds, rinse under cold water.
To a saucepan add water and 1 tsp of salt. Bring to the boil. Add seeds, lower heat and simmer, 5 minutes. Drain and dry seeds well, using a clean towel to achieve this. Transfer dried seeds to the prepared baking tray. Drizzle with oil, the remaining 1/2 tsp salt, and if using spices add them now. Bake, 20-25 minutes, stirring every 5 minutes, seeds will be fragrant and golden around the edges. After the seeds have completely cooled transfer to an airtight container.
Seeds last up to one week in the pantry and two months in the refrigerator.
