Roasted Pumpkin Seeds
Serves 4
15 mins prep
35 mins cook
50 mins total
A simple and delicious recipe for roasted pumpkin seeds, perfect for enjoying after pumpkin carving. The seeds are boiled in salt water, dried, drizzled with olive oil, and then baked until golden brown and crispy.
0 servings
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1. Separate the pumpkin seeds from the pumpkin flesh as best you can, throw them into a colander. Then rinse off the rest of the debris. 2. Add two cups of water to a pot and bring to a boil. Add 1 tbsp kosher salt, then pour in the pumpkin seeds, boil for 10 minutes, then strain. 3. Lay pumpkin seeds out on a paper towel and pat dry as possible. 4. Add the pumpkin seeds to a large baking sheet with high sides. 5. Drizzle olive oil over top, about 1 tablespoon. 6. Place in the oven at 350 degrees Fahrenheit for about 20-25 minutes until the seeds are browned. 7. Remove seeds from the oven, Let them cool for about 5 minutes. 8. Add more salt to taste.
