Prep Time: 10 Minutes Cook Time: 35 Minutes
Try adding various spices to this version such as chili powder, paprika, or cumin before putting them in the oven.
Ingredients:
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- One medium sized pumpkin
- Salt
- Olive Oil
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Directions:
- Open the pumpkin with a sharp knife by cutting a circle around the stem. Once you've cut all the way around, remove the top. Use a strong metal spoon to scrape out the "guts" inside and place in a colander under running water to separate the seeds from the pumpkin insides.
- Scoop seeds into a 1/2 cup sized measuring cup and place in a medium saucepan.
- Add 2 cups of water, and 1 tablespoon of salt to the pan for every 1/2 cup of pumpkin seeds (add more salt if you'd like your seeds to be saltier).
- Bring the water to a boil and let simmer for 10 minutes.
- Remove from heat and drain.
- Preheat the oven to 400 degrees F.
- Coat the bottom of a thick baking sheet with a teaspoon or so of olive oil. This will ensure that the seeds don't stick to the pan and get a nice and crispy.
- Spread the seeds out in a single layer. Toss to coat with oil.
- Bake on the top rack until brown. Seeds should take between 5 and 20 minutes, depending on size.
- Either crack to remove the inner seed, or just eat them whole!
