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So, you might have been wondering with the pumpkin seeds I saved from last week’s recipe. I made roasted pumpkin seeds!
Roasted pumpkin seeds
Ingredients:
* reserved pumpkin seeds (no need to wash or remove pumpkin debris). The seeds looked somewhere around 1 1/2 cups.
* 1 - 2 teaspoons extra virgin olive oil
* 1/8 - 1/4 teaspoon chipotle powder (depending on your kickiness tolerances)
* 1/8 teaspoon salt (always better to start with a little less, because it might be the perfect amount, and if it’s not, it is always easier to add it later)
Process:
1) Pre-heat the oven to 325 degrees F.
2) Mix all the ingredients in a bowl.
3) Line a cookie sheet with aluminum foil.
4) Spread the pumpkin seeds evening across the cookie sheet.
5) Cook in the oven for 8 minutes.
6) Remove from the oven and check the seeds. You want to see them turn golden brown. Some might get done earlier than others. Remove the ones (if any) that are done and return the rest to the oven (redistributing across the tray if needed). Return to the oven for 2 more minutes. Repeat this step until all are cooked.
This is a great snack that I always enjoy during pumpkin season