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–+ servings
Servings: 1 Portions

Roasted Pumpkin Seeds

Author: Per Asmussen
Keyword: Cozy, Pumpkin, Salad, Sides, Snack, Vegetables
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

  • 1 Hokkaido Pumpkin seeds from here
  • Oil neutral in taste
  • Salt to taste

Instructions

    1. Scrape the seeds and stringy flesh out of the pumpkin. You can just use a tablespoon.
    2. Separate the flesh from the seeds using your fingers. The easiest way is to put the pumpkin seeds in a container filled with water and "rub" the seeds clean. It's a bit of a fiddly job, and you can't remove all the pumpkin flesh from the seeds, but that's okay. And remember, it's worth all the fiddly work in the end :-) 
    3. Make sure the pumpkin seeds are thoroughly dried with a clean cloth.
    4. Put the seeds in a plastic bag with oil and salt. Use the bag to distribute the oil and salt well.
    5. Place baking paper on a tray and pour the seeds onto it.
    6. Preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit) (fan).
    7. Bake the seeds for 25 minutes.
    8. Then take the golden and crispy pumpkin seeds out of the oven. My pumpkin seeds were partly golden and light, but that didn't really matter, because the taste and crunchiness were spot on!
    9. Let the warm pumpkin seeds cool completely before serving.

Notes