Roasted Pumpkin Seeds
Roasted Pumpkin Seeds~ After the carnage of your Halloween pumpkin carving, you're left with a ton of pumpkin seeds. Don't throw them out! Those little guys are delicious when roasted and make a super healthy snack!
After cleaning out your pumpkin, get rid of the larger pumpkin pieces stuck to the seeds. Wash thoroughly in a large bowl of warm water and then soak for a few minutes.
There are many spice blends you can use to add flavor to your seeds. Here I have used my Pumpkin Pie Spice blend and a cheesy herb.
Roasted Pumpkin Seeds
Ingredients
Pumpkin Pie Spiced:
1 cup raw pumpkin seeds (cleaned thoroughly)
2 tsp olive oil
1 tsp pumpkin pie spice
2 tbsp coconut sugar
⅛ tsp sea salt
Cheesy Herb:
1 cup raw pumpkin seeds (cleaned thoroughly)
2 tsp olive oil
2 tbsp grated Parmesan cheese
1 tsp basil
1 tsp oregano
1 tsp parsley
¼ tsp sea salt
¼ tsp garlic powder
¼ tsp paprika
Traditional Salt and Pepper:
1 cup raw pumpkin seeds (cleaned thoroughly)
2 tsp olive oil
1 tsp sea salt
½ tsp fresh cracked black pepper.
Directions
Preheat your oven to 300 degrees and line a baking sheet with parchment paper. You want to roast the pumpkin seeds low and slow to ensure they are nice and crispy.
Clean off larger pieces of pumpkin from seeds. Place pumpkin seeds and any remaining pulp attached in a large bowl of warm water and swish around with your hands. Let them sit there for a few minutes until the seeds float to the top and most of the pumpkin pulp sinks to the bottom.
Using a slotted spoon or your hands, fish the seeds out and dry off in a towel.
Place clean, dry seeds in a bowl and toss thoroughly with the 2 tsp of olive oil and any flavor combo you like.
Spread the seeds out evenly on your prepared baking sheet, making sure they are not too bunched.
Bake 30 minutes, stirring two to three times during roasting until they are a nice golden brown. Let them sit on the baking sheet a few more minutes to crisp up even more.
Enjoy!
