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Toasted Pumpkin Seeds

Updated February 23, 2016
This image courtesy of Shutterstock

Cooking Methodbaking, roasting

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

Occasiongame day

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

Ingredients

  • Seeds from 1 pumpkin, pulp and strings removed
  • 2 tablespoons vegetable oil
  • Salt, to taste

Instructions

  1. 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.

  2. Preheat the oven to 350°F.

  3. 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.

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i used 1tbsp olive oil and approx. 1/2 tsp salt.

I wish you had indicated how much salt to use. Thanks! Carol

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