Roasted Pumpkin Seeds Recipe

Been a hot minute since the last blog post, so I figured I'd whip this up real quick, since the seeds I just finished roasting turned out so dang good.

Also, I'm not going to make anyone suffer through some long story or a wall of ads before getting to the recipe, so here it is:

Roasted Pumpkin Seeds

Prep Time: 10 minutes

Cook Time: 30-45 minutes

Difficulty: Pssh don't even bud

Ingredients:

• Pumpkin seeds (approx 3 cups), washed and rid of most of the pumpkin flesh already

• 2 tbsp olive oil (coconut oil probably works well too)

• 1 tbsp garlic powder

• 1/2 tbsp seasoning salt

• 1/4 tbsp salt

• 1/4 tbsp black pepper

Steps:

1. Preheat oven to 325 degrees F

2. Bring a pot of water to a boil (pot just needs to be big enough to hold seeds and water)

3. Add the pumpkin seeds into the boiling water and let boil for 5 minutes

4. Strain pumpkin seeds and spread out on a clean cloth (or paper towel)

5. Let air dry for a few minutes, then pat dry with another clean cloth (or paper towel)

6. Put seeds in a medium mixing bowl and add the oil and spices, stirring it all together

7. Line a large baking sheet with parchment paper and spread seed mixture evenly across the sheet - you'll have a bit of overlap but that's okay

8. Bake in oven for about half an hour*, stirring every 10-15 minutes or so

9. Let cool on baking sheet before placing into a sealable container

* Baking time is ultimately up to a person's preference - I found at that temperature and the amount of pat-drying I did, it took maybe 45 minutes total, but I like my seeds a bit on the crunchier side

Bon appetit!