Plain Roasted Pumpkin Seeds
- 2 cups pumpkin seeds
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
Preparation:10min › Cook:15min › Ready in:25min
- Preheat the oven to 140 C. Line a baking tray with baking paper or foil.
- After removing the seeds from the pumpkin, rinse with water, and remove any strings and bits of flesh. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking tray.
- Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking tray before serving.
I have tons of spaghetti squash and decided to use the seeds in this recipe. They turned out great! Has a taste & smell of popcorn. Being type 2 diabetic, it is a great snack food. Could not believe how many vitamins and minerals this snack has. It has to be one of the most nutritional foods around! - 29 Sep 2008
These were great. A rich nutty taste and so healthy. My kids loved them... - 29 Sep 2008
I used PAM cooking spray instead of the olive oil and it came out just fine. Really good! - 29 Sep 2008