Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

I know, I know… Halloween is over and most people have already thrown their seeds out by now, but in case you haven’t, here is a great “recipe”. I’m using quotes because it’s really just seeds and seasoning. Easy peasy lemon squeezy. Well, no lemon, but… you get it. I adapted this recipe from one I found over at Food.com.

Ingredients

  • Pumpkin seeds
  • Olive oil
  • Salt
  • Seasoning Salt
  • Garlic Powder

Directions

  1. After removing seeds from the pumpkin, make sure all pumpkin slime and chunks are removed.
  2. Rinse the seeds in a strainer thoroughly and allow to dry overnight on wax paper. Change the wax paper after 24 hours and allow to dry on a new sheet of wax paper for an additional 24 hours or until completely dry.
  3. Preheat oven to 300 degrees Fahrenheit.
  4. Toss the seeds in a bowl with olive oil. Use enough oil to very lightly coat the seeds. The seasoning will stick well with very little oil.
  5. Add salt, seasoning salt, and garlic powder to taste. Other seasonings may be used to create different flavors.
  6. Line a baking sheet with parchment paper. Add seasoned pumpkin seeds to baking sheet.
  7. Bake seeds for approximately 45 minutes, stirring occasionally, or until golden brown.
  8. Enjoy!