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Roasted Pumpkin Seeds

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Ingredients

Adjust Servings:
1 cup fresh pumpkin seeds
1 Tbsp melted butter
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried chilis
1/2 tsp smoked paprika

Roasted Pumpkin Seeds

  • 30 mins
  • Serves 2
  • Easy

Ingredients

Directions

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Roasted Pumpkin Seeds

are healthy and so much fun to eat them as a snack. They’re high in protein and fiber, so they will be perfect for a family treat. There are maybe plenty of seeds you exhume and discard from your soon to be Jack O’Latern, but after you notice how easy to roast them, you might think twice to throw them. Just give a quick roast away and they will be a crunchy and delicious snack. They are perfect for grazing as well as tossing into salads, or sprinkling over soups and savory bakes, it depends on the spices you add.

So, don’t throw away those pumpkin seeds! Just give a try and you will love it.

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Note:

  • Pat dry the seeds before roast them in the oven is very important. Excess water can create steam in the oven, which prevents the seeds from crisping.
  • I used smoked paprika and chili flakes to season the seeds, but feel free to experiment with other spices.

 

 

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Steps

1
Done

Preheat oven to 175°C.

Scrape the seeds from your pumpkin with a spoon.
Pull away the strings of flesh and rinse the seeds until clean.
Drain the seeds and pat dry using a kitchen paper.

2
Done

Toss seeds in a bowl with the melted butter, salt, pepper, smoked paprika and dried chili.
Spread the seeds in a single layer on a baking sheet.
Roast for 12-15 minutes (this will depend on how big your seeds are), or until crisp and light golden brown.

3
Done

Let them cool completely before transferring to a sealed container, such as a mason jar.

Stephanie

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