Roasted Pumpkin Seeds Recipe

Great snack, rich in fiber as well as vitamins B and E.
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  • 1 cup pumpkin seeds
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon (to 1 teaspoon) salt, adjust to taste
1 hr
  • Preheat oven to 300º F.
  • Separate the seeds from the pumpkin strings. Thoroughly wash the pumpkin seeds. Pat them dry. Cover seeds with oil and mix well. Spread oiled seeds in a single layer onto ungreased baking sheet. Sprinkle desired amount of salt onto seeds. Experiment with your favorite seasoning salts.
  • Place pumpkin seeds in preheated 300º F oven until browned, approximately 45 - 55 minutes. Stir and shake in 5-10 minute intervals to prevent burning.
  • Microwave Pumpkin Seeds: When short on time, microwave pumpkin seeds. In a microwave safe ceramic/glass dish, mix 1 cup of pumpkin seeds and up to 1 Tbsp. of vegetable oil. Toast in microwave for 2 minutes. Remove from microwave and stir. Continue to toast in increments of 1 minute, stirring in between, until desired crispness. Add salt to taste.

            If pumpkin seeds are not consumed within 1-2 days, refrigerate in an air-tight container.   When refrigerated, expect the seeds to last for one to two months at peak freshness.

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