Roasted Pumpkin Seeds

I’m posting this a couple of days early in case some of you still have pumpkin seeds you need to use up. We have a lot of pumpkin seeds from carving 5 pumpkins and this is a recipe we like to make once we’ve scooped out all the guts and washed off all the slimy stuff.

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I’ve heard that for more even baking, it’s good to boil the seeds first for 10 minutes, then dry and then bake, so that’s what I do and it’s worked well. I mix up the seeds with the oil and the spices right on the sheet pan (with a silicone liner) and then spread them out and bake.

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THE RECIPE:

Roasted Pumpkin Seeds

2-2 1/2 c raw whole pumpkin seeds (washed and dried)
1 1/2 Tbsp coconut oil, melted
1 tsp chili powder
1/4 tsp garlic powder
1 tsp sea salt

Preheat oven to 300 degrees. Dump washed and dried seeds on a jelly roll/sheet pan lined with silicone or parchment. Drizzle with coconut oil and sprinkle with spices. Stir together and spread out over pan. Bake 1 hour.

*for more even baking, I’ve found it helpful to boil the seeds in salty water for 10 minutes, drying them and then roasting them in the oven.

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Filed under Halloween, Snacks/Sides/Appetizers

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