BAKED PUMPKIN SEEDS
Ingredients:
- Pumpkin seeds – 1 cup
- Olive oil – 1 tbsp
- Salt – ½ tsp
Instructions:
- Preheat oven to 300°F.
- Rinse pumpkin seeds under cold water to remove any pulp.
- Pat seeds dry with a paper towel to ensure crispiness.
- Toss seeds with olive oil and salt in a bowl.
- Spread seeds in a single layer on a baking sheet.
- Bake for 30 minutes, stirring every 10 minutes for even roasting.
- Remove from oven when seeds are golden brown and let cool.
These seeds are delicious with a satisfying crunch. They make for a great snack, salad topper, soup topper, or whatever needs a little crunch.
SWEET BAKED PUMPKIN SEEDS
Ingredients:
- 2 cups cleaned, dried pumpkin seeds
- 1 tablespoon vegetable oil
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions:
- Preheat oven to 325°F.
- Toss the completely dry pumpkin seeds with the vegetable oil.
- Mix the sugar, cinnamon, and salt together, then toss with the seeds.
- Spread in a single layer on a parchment-lined baking sheet.
- Bake 20–25 minutes, stirring every 7–8 minutes.
- Watch them closely near the end—the sugar can burn.
- Let them cool completely. The coating will become crisp and crunchy as they cool.
Tip: If you want them extra sweet and caramelized, sprinkle an additional teaspoon of cinnamon sugar over them immediately after they come out of the oven.
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