Prep Time 5 mins
Cook Time 30 mins
Rest Time 15 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 325  F
Servings: 8
Best Season: Fall
Dietary: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Description

A deliciously addictive snack using the leftover seeds from your autumnal pumpkin carving.

Ingredients
  • 2 cup fresh pumpkin seeds, dried (see recipe details for drying tips)
  • 1 tbsp olive oil
  • 2 tsp fine sea salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
Instructions
  1. 1

    Preheat the oven to 325° F and set out a large baking tray.

  2. 2
    In a large bowl, mix the pumpkin seeds, olive oil, salt, paprika, garlic, and oregano.  Mix until the herbs and spices have evenly coated the pumpkin seeds.
  3. 3

    Spread the pumpkin seeds in a single layer on a large baking sheet.

  4. 4

    Bake the pumpkin seeds for 30 minutes, stirring halfway through.

  5. 5

    Let the pumpkin seeds cool entirely and then transfer to an air-tight container.

Read it online: https://lauralovestocook.com/recipes/oven-roasted-pumpkin-seeds/