Roasted Pumpkin Seeds
an easy method for making roasted pumpkin seeds
Servings 2 servings
Ingredients
- ⅓ cup pumpkin seeds
- 1 teaspoon oil
- ½ teaspoon seasoning salt
- 2-3 tablespoons candy corn optional
Instructions
- Remove the pumpkin pulp from the seeds by soaking in water. Then rinse off any last bits (but it's OK if a tiny bit remains).
- Place the seeds on parchment paper and let them dry.
- In a bowl toss together the seeds, oil, and seasoning salt.
- Bake at 350°F for 10 minutes, stirring halfway to rotate the seeds.
- Allow to cool and then mix with candy corn if using.
Notes
I like to use olive oil, but any oil is OK.
I use Lawry's seasoning salt but other all purpose mixes that contain salt will work too.
You can double or triple the ratios as needed based on how many pumpkin seeds you have.