Roasted Pumpkin Seeds
Prep
10 mins
Cook Time
40-45 mins
Servings
1 cup
One of my favorite things about fall is roasting pumpkin seeds.
As a child, we would carve our pumpkins for Halloween, and then my sweet mama would clean and dry out the seeds. We would then coat them with oil and salt, then bake them to a crispy perfection. They were so tasty and addicting, we’d finish them up in just a few days.
Pumpkin seeds are such a delicious and healthy snack to keep on hand. They are rich in omega fatty acids, vitamins, minerals and high in fiber (more so when you consume both the shell and inner kernel aka the pepita).
The recipe I provided is for 1 cup of seeds, so if you have 2 cups on hand, just double up on the other ingredients.
Happy snacking!
XO,
Bobbielee
Ingredients
- 1 cup raw pumpkin seeds
- 2 tbsp avocado oil
- 1/4 tsp sea salt
Directions
Preheat the oven to 275°F and line a medium sized baking sheet with non-bleached parchment paper, set aside.
Scoop the pumpkin seeds and flesh out of the pumpkin and place them into a bowl of water. Remove as much of the flesh as you can, it is ok if some flesh is left behind. Remove the seeds from the water, and pat them dry them with a towel.
In a small bowl mix the pumpkin seeds, avocado oil and salt.
Spread the seeds in a single layer on the baking sheet.
Bake for 40 minutes, stirring them every 15 minutes to help them bake evenly. I usually remove them at the 40 minute mark and test one, as long as the inner seed does not taste burnt you can cook it for another 3-5 minutes for a little extra crunch.
Once the seeds are cooked, remove them from the oven and allow them to cool on the pan, they continue to crisp as they cool.
Share the love
#dairy-free
#fiber
#gluten-free
#plantbased
#vegan
#vegetarian
#protein
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