Roasted Pumpkin Seeds
What You’ll Need
Pumpkin Seeds from 2, Medium Pumpkins (about 2 cups)
Olive Oil
Coarse Salt
How to Make
- Heat oven to 350 degrees.
- Rinse seeds thoroughly, to remove all the pumpkin bits.
- Spread pumpkin seeds, evenly over baking sheet.
- Drizzle a generous (but don’t go crazy) amount of olive oil over seeds.
- Sprinkle salt (about 1/2 Tbs) over seeds; stir and spread to ensure coverage; repeat.
- Bake for about 10 mins. ; stir to flip seeds; bake for an additional 15-20 mins (until they begin to turn golden.)
- Let cool & enjoy!
Happy fall!
Craft.Rock.Love,
Vickie
I found a tip online that I used – its better to simmer them slightly in water first – it removes all of the extra floaty bits, and makes them more crisp in the oven, and easier to get to the meat.
I actually don’t do it that way on purpose. I eat the shell, because they’re delicious. They get super crisp, baked this way. 🙂
I made your chili for the second time yesterday for Halloween. My husband claims it is the best recipe of our 17 years together-thanks Vickie!
I need to find out if I can bake my Cinderella pumpkin seeds. I purposefully bought a few different varieties of pumpkins this year so I can try and re-seed them in my garden next year but I wonder if I can eat the seeds on all my Franken-gourds or if I can only eat certain varieties. Time for me to do some research!