Pumpkin seeds have a nut-like flavor.
When carving a pumpkin, you often remove the seeds and pulp inside. Instead of throwing the pumpkin seeds away, you can create a nutritious snack. The seeds and shells are edible and high in fiber. Once the seeds are cleaned properly, they are baked in the oven to give them a crispy texture and golden brown hue. Before you toast the seeds, add seasonings to make them more flavorful.
Instructions
1. Rinse the removed pumpkin seeds under cool running water. Remove and discard the pulp from the seeds.
2. Drain the excess water from the pumpkin seeds. Spread them onto paper towels to dry.
3. Heat the oven to 325 degrees Fahrenheit. Apply nonstick spray to a baking sheet to prevent the seeds from sticking.
4. Toss the pumpkin seeds in 1 tbsp. of vegetable oil for each cup of seeds. Spread the pumpkin seeds in a single layer on the baking sheet.
5. Bake the seeds in the oven for 25 minutes. Stir the pumpkin seeds every 15 minutes until they are golden brown.
6. Remove the pumpkin seeds from the oven. Allow them to cool completely. Store the seeds in airtight containers at room temperature for one to two days. Store them in the refrigerator in an airtight container for one to two months.
Tags: pumpkin seeds, baking sheet, golden brown, seeds from, seeds Spread