Toasted Pumpkin Seeds
Cooking Methodbaking, roasting
Total Timeunder 4 hours
Make Ahead RecipeYes
Recipe Coursehors d'oeuvre, snack
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low carb, low cholesterol, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Mealdinner, lunch, snack
Taste and Texturecrunchy, nutty, salty, savory
- Seeds from 1 pumpkin, pulp and strings removed
- 2 tablespoons vegetable oil
- Salt, to taste
Spread the seeds in a single layer on a baking sheet, making sure they are thoroughly cleaned of strings and pulp. Let them air-dry for at least 3 hours. Once dry, hull them.
Preheat the oven to 350°F.
Add the oil and salt to the seeds, and stir to coat them well. Place the baking sheet in the oven and toast, stirring the seeds every 5 minutes or so, until they are golden brown, about 25 minutes. Let the seeds cool, and then taste for salt; add more if necessary.
1989 Julee Rosso and Sheila Lukins