Roasted Pumpkin Seeds 

Ingredients

  • 1 quart water 

  • 2 Tablespoons salt 

  • 2 cups pumpkin seeds 

  • 1 Tablespoon olive or canola oil 

Directions
  1. Preheat oven to 350°F. 
  2. Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible. 
  3. Bring the water and salt to boil. 
  4. Add the seeds and boil for 10 minutes. Drain; spread on paper towel and pat dry. 
  5. Place the seeds in a bowl with oil and toss. 
  6. Spread evenly on a large cookie sheet. Place in the oven and roast seeds for 15 to 25 minutes. Stir about every 5 minutes, until golden brown. 
  7. Let seeds cool. Store in an airtight container. 

Note: Boiling in a salt-water solution will roast the seeds more evenly. However, this step can be skipped. If not boiling and directly salting seeds, use ~1/2 teaspoon salt and/or additional spices. 

Roasted Pumpkin Seeds
Servings
8
Nutrition Facts

Calories: 90

Fat: 5 g

Sodium: 150 mg

Carbohydrate: 9 g

Fiber: 3 g

Protein: 3 g