Preheat oven to 350°F.
I'm making pumpkin pie (see my other guide for that recipe) so I'm saving the seeds to roast for a delicious snack.
So scrape out all the pumpkin seeds...
Then put in a strainer to remove any bits of the pumpkin threads.
Here's salama. Take those out and toss them away.
I rotate the seeds between two strainers. That makes it easier to clean them and prepare for roasting.
Drain the pumpkin seeds well and pour onto paper towel to dry them even more.
Use another piece of paper towel to pat them down.
Put the seeds into the bowl and add a little oil.
Also put oil on a piece of foil on a cookie sheet that you'll be using to roast the pumpkin seeds in the oven. Spraying oil works really well for this.
To the oiled pumpkin seeds, add salt…
... and garlic powder…
… And black pepper…
And crushed red pepper. You can also add any spices that you particularly like. Other options might be cumin, paprika, onion salt, whatever your taste buds might suggest.
Still well so all the seeds are well coated.
Dump onto the cookie sheet.
Spread them out so that you have one layer.
Into the oven! Bake about 10-15 minutes, or until the seeds are light golden brown and crispy.
Out of the oven!
Ready to eat! Yum! Eat them like you would sunflower seeds or you can even pop them into your mouth whole, shell and all. Enjoy!
- Pumpkin seeds, cleaned & rinsed
- Garlic powder
- Black pepper
- Crushed Pepper Flakes
- Oil (cooking spray ideal)
Bay Area, California USA