It is never too early for pumpkin seeds! Well, maybe making them in September is pushing it, but October is full go in my mind! My siblings were carving pumpkins last weekend, so I jumped on the chance to make these quick and addictive seeds. They had already gone through the daunting task of separating the seeds from the pumpkin goop, so all I did was rinse them, thoroughly dry them, toss them with olive oil and salt, and throw them in the oven! And boom, the perfect healthy October afternoon snack.
While pumpkin seeds are addictive, I can't tell if I actually like them or not. They seem to stay in my mouth long after I am done with them. They are still worth it in my mind, as long as I have a glass of water near by and I think they would be even better with some spices to ramp it up from just salty. Tip - if you chose to spice your pumpkin seeds - do it after so that the spices don't burn in the oven! Another tip - make sure to dry the seeds all the way before putting them in the oven so they crisp!
Ingredients ~
1 1/2 cups pumpkin seeds, well-cleaned, well-dried
2 teaspoons olive oil
fine grain sea salt
Instructions ~
Preheat your oven to 375F, and line a baking sheet with parchment paper. In a medium bowl, toss the pumpkin seeds with the olive oil and sea salt.
Transfer the pumpkin seeds to the prepared baking sheet in a single layer. Bake for 15-30 minutes, or until the seeds are deeply golden. A zap under a broiler is a nice finishing tough, but not necessary.
Remove from the oven, allow to cool for a minute or two, and enjoy plain, or stir in any of the following for some favorite variations.
Meyer Lemon Zest, Cayenne, and Olive Pumpkin Seeds: Toss the toasted seeds with the zest of one lemon, ¼ teaspoon cayenne pepper, and 8 finely chopped olives.
Sweet Curry Pumpkin Seeds: Toss toasted seeds with 2 teaspoons of your favorite curry powder and 2 teaspoons brown sugar. Re-salt to taste.
Garlic Chive Pumpkin Seeds: Toss toasted seeds with 2 cloves of garlic that have been grated on a microplane grater. Add a small handful of minced chives, and toss again.
Recipe From: 101 Cookbooks
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