Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Ingredients:

Pumpkin seeds

Vegetable oil or olive oil

Sea Salt

Directions:

Preheat oven to 350 F.

Scoop pulp from pumpkins and use your fingers to separate the seeds from all the pulp. Put them in a coriander and rinse, removing remaining pulp until most of it is washed. Drain pumpkin seeds in paper towel. If you are a patient person, you can spread them out evenly on a paper bag and let them dry out overnight.

Put dry seeds in a bowl, add oil just to coat them and sprinkle with sea salt. Toss well. Spread out on a cookie sheet covered with foil.

Bake about 25 - 35 minutes, tossing every 5 to 10 minutes, until golden brown. Cool pumpkin seeds before eating. Store in air tight container.