Pumpkin Seeds


  1. Preheat the oven to 300.
  2. Wash the pumpkin seeds.
  3. Dry the pumpkin seeds. Drying them overnight is even better.
  4. Toss the pumpkin seeds with enough olive oil to coat them. Spread them evenly in a single layer across a baking sheet.
  5. Sprinkle with kosher salt and garlic powder.
  6. Roast in the oven stirring occasionally for 45 minutes to an hour.
  7. Eat the pumpkin seeds!
  1. It helps to dry the seeds out overnight. I rinse mine and scrub the pumpkin goo off in a big colander. Then I lay them in a single layer between 2 clean kitchen towels.
  2. I use olive oil in this recipe because it’s fast and simple and heart healthy. BUT. Butter is also delicious. A blend of half butter & half olive oil is a great bet.
  3. Get creative with toppings!! A little kosher salt and a tiny shake of garlic powder is savory & traditional but I also really like to toss mine in cinnamon sugar!
  http://www.sugardishme.com/2011/11/02/201/    ]]>