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Pumpkin Seeds

Pumpkin Seeds

Pumpkin seeds are high in fiber and protein. My Crispy Pumpkin Seeds recipe offers two options for this tasty snack.MORE+LESS-

Updated September 17, 2015

oil (spray oil preferred), olive oil, or vegetable oil

Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice

Granulated optional sugar and ground cinnamon

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  • 1

    Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.

  • 2

    Preheat oven to 250° F. Line a baking sheet with non-stick foil.

  • 3

    Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

  • 4

    Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

  • 5

    Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

  • 6

    If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.

No nutrition information available for this recipe


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