Roasted Pumpkin Seeds
Servings 32
Calories 98kcal
Equipment
- cookie sheet lined with aluminum foil
- small to medium bowl
Ingredients
- 8 cups pumpkin seeds rinsed and dried
- 8 teaspoons olive oil or canola oil spray, 1 teaspoon per cup of seeds
- seasonings roughly ¼ teaspoon per cup of seeds
Seasoning Choices
- Cajun seasoning
- curry powder and sea salt
- Moroccan seasoning
- seasoned salt
- salt
- salt and pepper
- garlic powder
- onion powder
- taco seasoning
- worcestershire sauce
- soy sauce
- cinnamon and sugar
Instructions
- Remove the seeds from the pumpkin and rinse under cold water, removing the remaining pumpkin pulp. Drain the seeds well and spread them around an old kitchen tea towel to dry for about one hour.
- Preheat the oven to 375° F/190° C.
- Put the seeds in the bowl and toss with the olive oil. Make sure the seeds are all lightly coated.
- Sprinkle seasonings over the seeds and toss well. Spread out on the foil-covered baking sheet and bake for 7 to 10 minutes, until the seeds are golden. Allow to cool completely before eating.
Notes
Nutrition values are based on just the pumpkin seeds and olive oil.
Nutrition
Calories: 98kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg