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 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.
