Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pumpkin Seeds
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- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 101
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 573 mg
Save the seeds when carving this year’s pumpkin for an easy snack that delivers a big crunch. Use your favorite blend of seasoning spices and salts, like black pepper, sea salt or chili powder, to give your pumpkin seeds a one-of-a-kind taste.
- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 101
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 573 mg
Ingredients
Directions
- Preheat the oven to 300˚ F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
- Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.
- Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
- Toss the seeds with olive oil, salt and any desired spices, if using. Return to the oven and bake until crisp and golden, about 20 more minutes.
