Perfectly Roasted Pumpkin Seeds
Golden-brown, salted roasted pumpkin seeds are easy to make and packed with nutrition. Delish as a snack or in soups and salads.
- 2 cups pumpkin seeds
- 1-2 tsp Olive Oil
- dash Sea Salt
In a colander, rinse the seeds under cold water to remove all pulp.
Pat dry or swirl a paper towel around in the colander for a minute or two to absorb the water.
Transfer the seeds to a bowl and drizzle with olive oil.
Sprinkle with salt and stir well.
Spread in as single layer on a baking sheet.
Bake at 350ºF for 20 minutes, stirring at the halfway mark.
Oven temperatures vary so keep an eye on your seeds. Remove them from oven when they reach a golden brown as they can burn quickly.
Calories: 75kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Potassium: 103mg | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 1.1mg