Looking for a healthy fall snack that’s quick and delicious? These roasted pumpkin seeds are the perfect way to use fresh pumpkin seeds after carving pumpkins. Lightly tossed in The Olive Tap’s 100% Extra Virgin Olive Oil and seasoned with fine sea salt, they roast to golden, crunchy perfection in just 15 minutes.
Optional seasonings: pumpkin pie spice, freshly ground black pepper, garlic powder, curry powder, etc...
Directions:
Preheat oven to 350 degrees.
Place pumpkin seeds in a colander and run water over them to remove any pumpkin pulp. Dry thoroughly with a towel.
Combine pumpkin seeds, olive oil, sea salt, (and any additional seasonings you may be using - but they are delicious just with olive oil and sea salt!) Stir to coat.
Line a sheet pan with parchment paper or lightly grease with olive oil. Spread pumpkin seeds evenly, in a single layer on the sheet pan.
Bake about 12- 15 minutes, stirring every 5 minutes until the seeds are toasted and crunchy - check for doneness after each stir.
