Simple Roasted Pumpkin Seed Recipe
- One or more whole fresh Pumpkins
- 1 t. Oil (we carved 2 large pumpkins and yielded 4 c./293g of seeds. If you have less seeds use less oil)
- Salt
Rince off all the pumpkin goo, then lay them out on a towel to air dry. You can wait a couple hours or leave them over night When they're dry, put them into a bowl and drizzle your oil over them. Toss those seeds around ( you can use your fingers or a spoon ).
Once you see they are all coated, sprinkle your salt and toss again.
Now lay them evenly on a cookie sheet or cake pan. ( if you want, you could sprinkle a little more salt )
Bake at 350 for 15 minutes.
Stir seeds around and bake additional 10 minutes or until they are golden brown.
Remove and let cool.
You'll hear them snap and crackle as they cool down.
Store them in an air tight container and enjoy as a quick and delicious snack!
One serving of 1/3 c (28g)
Cal. 130
Fat. 6g
Carb. 15g
Sugar. 0
Protein. 5g
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