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Pumpkin Seeds (Oven Baked) | | Pumpkin seeds | | | Cooking spray, olive oil, or butter | | | Salt — (Optional) | | | garlic powder — (Optional) | | | onion powder — (Optional) | | | seasoned salt — (Optional) |
1. | Rinse pumpkin seeds. Use your fingers to remove all the pulp. | 2. | Drain pumpkin seeds and discard pulp. | 3. | Spread out on a cookie sheet to dry overnight. | 4. | Preheat oven to 250 F. Line a baking sheet with non-stick foil. | 5. | Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. | 6. | Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. | 7. | Toss to coat. | 8. | Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown. | 9. | Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year. | If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above. |
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