Toasted pumpkin seeds
Save those pumpkin seeds and make toasted pumpkin seeds, a super easy snack!
- 125 mL (½ cup) fresh pumpkin seeds from a Sugar pumpkin or from an Acorn squash
- 7.5 mL (1½ tsp) canola oil
- grey salt to taste (or you can use kosher salt or a flaky sea salt)
Place the fresh pumpkin seeds in a big bowl. Pour cold water over top, stir with a fork, then let soak for 1 hour.
Drain the pumpkin seeds and rinse well. Dump the drained seeds on a large clean kitchen towel and pat dry.
Preheat the oven to 375 ºF. Line a sheet pan with parchment paper.
Transfer the soaked seeds to a clean bowl. Add the oil and a generous sprinkling of salt (as little or as much as you want). Stir well to coat the seeds.
Place the pumpkin seeds on the sheet pan spreading them out into an even, single layer if possible so that they can dry properly. Roast for about 15 minutes or until golden brown. Don't let them get too dark because they will taste bitter so keep an eye on them when you bake them!
Let the toasted seeds cool completely, then transfer to an air-tight container to store.
Calories: 131kcal | Carbohydrates: 3g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg