Whenever we carve pumpkins, I love to make roasted pumpkin seeds! There are unlimited choices for seasoning and they make for a salty, crunchy, and a perfect snack while watching a Halloween movie.
I have found the green seeds from heritage pumpkins are the most tasty! They puff up and not only have a better texture, but a better taste than the standard white seeds.
Roasted Pumpkin Seeds
Ingredients
- Pumpkin seeds
- Olive Oil
- Seasonings of choice
Instructions
- Thoroughly rinse the pumpkin seeds in water, until all the pumpkin strands have been removed.
- Spread on a teatowel and let dry.
- Line a cookie sheet with tinfoil and preheat the oven to 350°F.
- Place the seeds in a bowl and drizzle with olive oil to lightly coat.
- Sprinkle with your seasonings of choice (I like salt, some garlic powder, Mrs. Dash, salt, and some of my all purpose rub)
- Spread on the cookie sheet and bake for 15 minutes, then give the seeds a toss to turn over.
- Bake for another 15 minutes, then let cool.
Notes
If you'd like to air fry them, layout in one layer, set the temperature for 350°F, air fry 10 minutes, toss to turn over, and do another 3-8, depending on how done you want them.
ROASTED PUMPKIN SEEDS