Harvest-Time Roasted Pumpkin Seeds with Sea Salt
Don’t throw away your pumpkin from Halloween! Bake it and make a pie and save the seeds to roast! Here’s how…
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 1 cup 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 cup raw whole pumpkin seeds
- 1 teaspoon lite-flavored olive oil (I used Olivum from the Temecula Olive Oil Company)
- 1 teaspoon sea salt
Instructions
- Preheat your oven to 300 degrees.
- Clean your pumpkin seeds by first separating them from the pulp, discarding pulp.
- Then place the seeds in a bowl and add clean cold water.
- Using your hands, gently massage the seeds to loosen the remaining pulp.
- Change the water and repeat the massage process until the seeds are clean (I changed the water 5 times).
- Drain the seeds in a fine mesh strainer.
- Line a baking sheet with several layers of paper towels, then add the drained seeds, spreading out in a single layer to dry completely.
- Once dry, place the pumpkin seeds in a bowl.
- Drizzle with olive oil and toss with fingers to coat evenly.
- Add sea salt and toss with fingers to coat evenly.
- Pour pumpkin seeds on a clean baking sheet and spread in a single layer.
- Taste one for saltiness and add more salt, if necessary.
- Place in oven and bake 30 to 40 minutes until lightly browned.
- Remove from oven and allow to cool.
Find it online: https://tootsweet4two.com/roasted-pumpkin-seeds-with-sea-salt/
