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Roasted, salty pumpkin seeds a crunchy treat
This quick and fun recipe using pumpkins will make you happy that you didn’t let your Halloween deco
Ingredients:
A pumpkin, preferably a medium or large one
Olive oil or non-stick cooking spray
Salt
Directions:
Cut open your pumpkin and pick out all the seeds; an efficient way is scooping them out with a large metal spoon. The pumpkin's pulp and strings will make this a messy task, so make sure you're doing this in a well-prepared area.
Rinse the pumpkin seeds under cold water (it helps if you have a collander), removing all the pulp that you can.
Preheat your oven to 400° F.
Put a tablespoon of olive oil or non-stick cooking spray on the bottom of a baking sheet. Spread the seeds all over the sheet in one layer, sprinkle salt across the seeds and place the sheet on the top rack of the oven.
Leave them in the oven until the seeds begin to brown (about 10-20 minutes).
Remove the rack and let the seeds completely cool. If you want them to be extra crispy, wait another day to eat them—if you can resist!
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