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Toasted Pepitas

Ingredients

Instructions

  1. Collect the seeds from the pulp of the pumpkin as best you can.Place in a strainer and rinse very well with cool water, discarding of any left over pulp.
  2. Drain well and place on a baking sheet and arrange as a single layer. Let sit for at least 6 hours (or preferably over night). You can stir them once every few hours to make sure they're drying but I'm sure they'll be fine either way.
  3. Once they've dried out, pre-heat your oven to 325 degrees F.
  4. On your baking sheet, season the seeds with a good helping of salt, your chosen seasonings (if using) and about a Tbsp or two of olive oil. Mix well to coat.
  5. Re-arrange as a single layer and place in pre-heated oven. Bake for 45 minutes or until lightly brown, stirring occasionally.
  6. Remove from the heat, let cool.
  7. Eat! (within 2 days or so because they won't keep long).

Recipe by She Eats at https://sheeats.ca/2011/11/toasted-pepitas-pumpkin-seeds/