Pumpkin Seeds
To bake pumpkin seeds, you’ll want to preheat your oven to around 300-325°F (150-160°C). Here’s a simple recipe to follow:
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Clean the Seeds: Remove the seeds from the pumpkin, and rinse them thoroughly to remove any pulp and strings.
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Boil and Salt: Boil the seeds in salted water for about 10 minutes. This helps to soften the seeds and infuse them with flavor. Use about 2-3 tablespoons of salt per 2 cups of seeds.
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Dry: Drain the seeds and pat them dry with a paper towel or kitchen towel.
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Savory Season: Toss the seeds in a bit of oil (like vegetable or olive oil) and salt, garlic powder, paprika, cayenne OR Sweet Season: Toss the seeds in a bit of coconut oil with chocolate, honey, nutmeg, and cinammon.
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Bake: Spread the seeds in a single layer on a baking sheet. Bake in the preheated oven for 20-30 minutes, or until they’re golden brown and crispy. Be sure to stir or shake the seeds on the baking sheet every 10 minutes for even cooking. OR Airfry: Put in for 15 minutes @ 350.
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Cool: Let the roasted pumpkin seeds cool before enjoying.
Remember that cooking times can vary depending on your oven and the size and thickness of the seeds, so keep a close eye on them to prevent burning.