(Source: Inspired Taste)
Prep time: 10 minutes
Cooking time: 25 minutes
Ingredients
1½ cups pumpkin seeds
2 tsp fine sea salt, plus more for serving
2 tsp olive oil
2 tsp your favorite spice blend such as curry powder, harissa, and chili powder (optional)
Directions
Heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Fill a medium saucepan with about 2 cups of water and season with 2 teaspoons salt. Bring to a boil.
Meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean.
Add cleaned seeds to the boiling salted water. Simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds.
Scatter the seeds onto clean dishcloths and pat them very dry. Mound the dried seeds onto the prepared baking sheet. Add the oil and any spices then toss until well coated. Spread the seeds into one layer. Bake, stirring the seeds at least twice, until fragrant and golden around the edges, 10 to 25 minutes, depending on size of the seeds. Test a seed or 2 to ensure the seeds are dry roasted on the inside.
Nutritional Facts (serving size 2 TBS)
Calories: 105; Protein: 5 g; Carbohydrate: 2 g; Dietary Fiber: 1 g; Total Sugars: 0 g; Total Fat: 9 g; Saturated Fat: 2 g; Cholesterol: 0 mg