Roasted Pumpkin Seeds
- Rinse pumpkin seeds in water until pulp and strings are washed off, then drain.
- In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt. Spread mixture onto a parchment or waxed-paper-lined 15x10x1-inch baking pan. Let stand for 24 to 48 hours or until dry, stirring occasionally.
- Remove parchment or waxed paper from baking pan. Toast seeds in a 325 degree F oven for 40 minutes, stirring once or twice. Drain seeds on paper towels. Makes 16 (1/4-cup) servings.
Nutrition Facts (Roasted Pumpkin Seeds)
- Per serving:
- 213 kcal cal.,
- 19 g fat
- (3 g sat. fat,
- 0 mg chol.,
- 152 mg sodium,
- 7 g carb.,
- 1 g fiber,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Diane MacDonald 339 Days Ago
We have been making these for years, and my college-aged son just asked for the recipe. The one thing I do differently is to dry the seeds before coating in oil, stirring occasionally to keep from sticking to the waxed or parchment paper. Then toss with oil and salt and bake, stirring occasionally until lightly toasted.