Roasted Pumpkin Seeds
Cook Time: 1 hour
RecipeTips.com

Ingredients
- 1 cup pumpkin seeds
- 1 tablespoon vegetable oil
- 1/2 teaspoon (to 1 teaspoon) salt, adjust to taste 
 
Great snack, rich in fiber as well as vitamins B and E.
 
Directions
  • Preheat oven to 300º F.
  • Separate the seeds from the pumpkin strings. Thoroughly
    wash the pumpkin seeds. Pat them dry. Cover seeds with oil and mix well. Spread oiled seeds in a
    single layer onto ungreased baking sheet. Sprinkle desired amount of salt onto seeds. Experiment
    with your favorite seasoning salts.
  • Place pumpkin seeds in preheated 300º F oven until
    browned, approximately 45 - 55 minutes. Stir and shake in 5-10 minute intervals to prevent burning.
  • Microwave Pumpkin Seeds: When short on time, microwave pumpkin seeds. In a microwave
    safe ceramic/glass dish, mix 1 cup of pumpkin seeds and up to 1 Tbsp. of vegetable oil. Toast in
    microwave for 2 minutes. Remove from microwave and stir. Continue to toast in increments of 1

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minute, stirring in between, until desired crispness. Add salt to taste.

            If pumpkin seeds are not consumed
within 1-2 days, refrigerate in an air-tight container.   When refrigerated, expect
the seeds to last for one to two months at peak freshness.



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