Roasted Pumpkin Seeds November 01 2018, 0 Comments
Halloween may be over, but roasted pumpkin seeds are a tasty guilt-free snack all throughout the season. Besides being deliciously crunchy, they're high in fiber, antioxidants and several valuable nutrients.
- Olive Oil
- Garlic Powder
- Remove the seeds from the pumpkin. After cutting an opening in the top of the pumpkin, use your hands and a spoon to remove the pulp, stringy fiber and seeds. Take off as much pulp as you can from the seeds.
- Carve your pumpkin! I always go for the classic jack-o-lantern. Here are my friends and my pumpkins for some inspiration. Check out that pirate ship!
- Wash and dry the seeds- place the seeds in a strainer and run cold water over them to remove any remaining pulp. It's important to make sure the seeds are dry before roasting them- it makes them crispier! You can let the seeds dry overnight in a bowl, or if you're impatient like me, you can use a blow dryer on low temp and speed (otherwise they'll fly out of the bowl!) to speed the process up.
- In a bowl, add the olive oil, salt, pepper and garlic powder to the seeds. The exact amounts are up to your taste, but just make sure they are thoroughly covered.
- Spread the seasoned seeds out evenly across a baking pan and place in the oven at 350 degrees. Bake them for about 20-30 minutes, until they are slightly browned and crispy. Check the seeds and stir every 10 minutes.