Toasted Pumpkin Seeds: Three Ways
Toasted pumpkin seeds are the tiny, edible trophies you get for carving pumpkins. There are a couple of tricks to roasting perfect pumpkin seeds.
Ingredients
- 1 1/2 cups pumpkin seeds, well-cleaned, well-dried
- 2 teaspoons olive oil
- fine grain sea salt
Directions
- Preheat your oven to 375F, and line a baking sheet with parchment paper. In a medium bowl, toss the pumpkin seeds with the olive oil and sea salt.
- Transfer the pumpkin seeds to the prepared baking sheet in a single layer. Bake for 25-35 minutes, or until the seeds are deeply golden. A zap under a broiler is a nice finishing tough, but not necessary.
- Remove from the oven, allow to cool for a minute or two, and enjoy plain, or stir in any of the following for some favorite variations.