It’s the perfect time of year for this easy snack recipe. As you make your jack-o-lantern you have to remove the pulp and seeds from your pumpkin anyway, so why not use those seeds! This salty, crunchy snack is a healthier way to satisfy those chip cravings so munch away. You can eat the seeds whole or crack open the shell and eat the seed inside like a sunflower seed. My sister shared this recipe for making the best roasted pumpkin seeds.
INGREDIENTS
- 1 or 2 pumpkins
- Olive Oil
- Salt or Seasoned Salt
INSTRUCTIONS
- Preheat oven to 300 degrees F.
- Remove guts and seeds from pumpkin using a pumpkin scraper or large metal spoon.
- Remove as much pulp from the seeds as possible with your hands and put seeds into a colander or strainer.
- Clean pumpkin seeds really well to remove remaining pumpkin flesh. Then clean the seeds again. The cleaner your seeds the better they turn out.
- Put seeds on paper towel or clean cloth and pat dry.
- In a bowl or large freezer bag, toss seeds with olive oil and salt (or seasoning salt) to coat
- Spread in a single layer onto a baking sheet
- Roast in oven for 45 minutes, stirring every 10 minutes.
- Remove from oven and cool
- Serve
Tips: The trick is to not burning the seeds is cooking them on a lower heat for longer. You can also add cayenne pepper or cumin to your seeds if you like spicier or more flavourful seeds.
