Pumpkin season! After we carved our pumpkin into a spooky guy (which is now a shriveled up angry gran pa) I made use of all the left over pumpkin bits. I've never made roasted pumpkin seeds let alone ate them before! It was fun to do and super easy. I love spicy food and this is a great healthy snack to munch on. I was told you only crack it open and eat the seed that's inside but I end up chewing up the whole thing haha. There are many variations and every way is tasty even if roasted with just salt and pepper. You can roast them on high for a shorter period of time like mine or roast them for a 45 mins to an hour at 350 degrees. Just don't let them burn so check on them from time to time. Here's my recipe below!
1 tbsp Morton's Hot Salt
1 tbsp chili infused olive oil
1/2 tsp black pepper
3 shakes of Mrs. Dash Extra Spicy
1 tsp chili powder
1/2 tsp asian chili flakes in oil
a couple shakes of coarse sea salt
Time: 35 mins
1. Take out the pumpkin seeds and rinse til most of slimy pumpkin residue is gone.
Don't worry about the itty bitty baby seeds. I have almost 2 cups in the picture below.
2. Throw in all ingredients & stir well to coat every seed.
3. Pour into baking pan and spread out evenly.
4. Roast in the oven at 400 degrees for 35 mins. Let cool before munching!
(Store in airtight container to keep them crunchy)
What's your favorite way to eat pumpkin seeds?