For a crunchy, salty snack, try these pumpkin seeds!
Roasted Pumpkin Seeds
- Seeds from one medium pumpkin, rinsed (about 1½ cups)
- ½ tsp. sea salt
- 1 Tbsp extra-virgin olive oil
- ½ tsp. cayenne pepper (or garlic powder, seasoning salt, or 1 Tbsp. curry powder) (to taste; optional)
Preheat the oven to 300° F.
Place seeds, water (2 cups water for every ½ cup of seeds), and salt in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 10 minutes. Drain thoroughly. Dry with paper towels.
Coat baking sheet with oil; spread pumpkin seeds on baking sheet in a single layer. Bake for 20 to 30 minutes, or until seeds are lightly browned. Let cool completely.
Pro tip: For flavored seeds, coat with one or more suggested spices before baking.
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Makes a great accessory to add to salads and entrees.
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