Toasted Pumpkin Seeds Recipe
- pumpkin seeds (1 lg pumpkin is about 2 cups of seeds)
- olive oil
- spices (salt, garlic powder, chili powder, old bay)
Before you start, rinse your pumpkin seeds and let them dry completely. I left mine out overnight or you can speed up the process with a hair dryer as I suggested to my sister :) Lightly coat them with olive oil - I did this in a measuring cup since I was already using it to figure out how much I had. Spread out on cookie sheets. Generously sprinkle spices over them. I made 3 different kinds - just salt, garlic powder, and old bay & chili powder for a spicier version. Store in airtight container.
I think our favorite kind has been the spicier version and it is healthier than the traditional salt flavored pumpkin seeds. I got the idea for the Old Bay from FrouFrouDecor. You can adapt this for whatever spices you prefer! Yum! I think I may go munch on some right now! Too bad these are only around for a short time.
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