One of the best things about getting pumpkins is being able to make roasted pumpkin seeds! There are so many ways to roast them…With herbs…With honey…Or even just with a little sea salt! No matter how you roast them you’ve got a fun and easy snack. These are one of Alexis’ favorite go to snacks…Mine too! 😉
What You’ll Need:
Pumpkin seeds, rinsed and cleaned
Preheat oven to 375 F.
Rinse the pumpkin seeds in water and drain. Make sure the seeds are cleaned and the pumpkin “string” are gone. Spread the seeds onto a large cookie sheet lined with a Silpat or parchment paper. Sprinkle with sea salt and bake for 15-20 minutes until seeds are browned. Let cool and store in an air tight container.
Notes: Roasted pumpkin seeds are good as a yogurt or ice cream topping. They are also good in granola. Some people use oil to roast them, but I don’t think it’s necessary. I think they taste better without the oil.