Roasted Pumpkin Seeds
1 cup, for 6 servings
Active time: 15 minutes
Total time: 35 minutes
Description
Be sure to save the pumpkin seeds from your Halloween jack-o’-lantern so you can make this crunchy, healthy snack.
Directions
- Place rack in center of oven; preheat to 350°F. Line a rimmed baking sheet with parchment paper or a nonstick baking mat.
- Place pumpkin seeds in a small bowl, drizzle with oil and stir to coat. Add salt, stir to combine and coat. Spread on the prepared baking sheet in an even layer.
- Bake the seeds, stirring once or twice, until toasted and golden brown, about 20 minutes.
Tips
- To harvest seeds from a pumpkin, scoop out the inside of the pumpkin. Separate the seeds from the flesh as well as you can, then place the seeds in a bowl of water. Use your hands to swish the seeds around to loosen any remaining flesh or strings. The seeds will float, so you can remove them with a spoon or your fingers. Drain the seeds on a dry dish towel or a plate lined with paper towels; pat dry with paper towels.
- Store airtight for up to 3 days.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories54 cal
- Total Fat2.8 g
- Saturated Fat0.4 g
- Cholesterol0 mg
- Sodium50 mg
- Carbohydrate Total5.7 g
- Protein2 g
- Phosphorus10 mg
- Potassium98 mg
- Fiber2 g
- Calcium6 mg
Ingredients
- 1 cup fresh pumpkin seeds
- 1 teaspoon canola oil
- ⅛ teaspoon salt