Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Scrape out the insides of a pumpkin.
Pick all the stringy parts off the seeds so you have just seeds left then rinse them.
Lay out in a single layer so they can dry (on parchment, tea towel). You can lay them on paper towel to dry but if you leave them too long you can end up picking off bits of dried paper towel.
When seeds are dry, toss with a little olive oil (or your favourite oil) and salt.
Bake at 350 in the oven until they start to brown at the edges, 20-30 minutes. Stir them occasionally and watch them closely so they don’t burn.
Enjoy a tasty snack with lots of protein, fibre, iron and magnesium!

One response to “Roasted Pumpkin Seeds

  1. Pingback: Pumpkins, pumpkins everywhere! | glutenfreend

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