Pumpkin Seeds
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 101
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 573
- Total: 1 hr
- Active: 10 min
Ingredients
1 pumpkin
Olive oil, for tossing
Kosher salt
Seasoning spices (optional)
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.