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Roasted Pumpkin Seeds
Lisa

Roasted Pumpkin Seeds

It is that time of year, PUMPKIN Season! And with that comes all the favorites, such as pumpkin spice everything and Roasted Pumpkin Seeds!
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Prep Time 15 minutes
Cook Time 45 minutes
Drying Time of the seeds. 8 hours
Total Time 9 hours
Course: gluten free, Snack, vegan
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 Cup Pumpkin Seeds Or the amount that comes from one pumpkin
  • 1 tsp Salt 1/2 tsp for boiling the seeds, 1/2 tsp for baking the seeds
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1 Tbsp Avocado Oil Or your preferred oil
Alternative Seasoning (Add as much or little as desired.)
  • Cinnamon
  • Maple Syrup
  • Taco Seasoning
  • Chili Powder
  • Pumpkin Spices
  • Nutritional Yeast

Method
 

Preparing the seeds for baking.
  1. Wash and cut a squash in half, or cut off the top of the pumpkin.
  2. Scoop out all the insides of the squash and remove the seeds, placing them into a bowl.
  3. Once all the seeds are removed, place the seeds into a strainer and rinse the seeds.
  4. Pour the rinsed seeds into a medium sized sauce pan with water to cover the seeds.
  5. Add a 1/2 tsp of salt to the pan and place on the stove.
  6. Bring the water to a boil and boil the seeds for 15 minutes.
  7. Drain the seeds and set aside.
  8. Prepare a baking sheet with a light towel. (Do not use Paper towels, the seeds will stick to the paper towel.)
  9. Place the seeds onto the towel in a single layer to dry.
  10. Let the seeds dry overnight or for 8 hours.
  11. This is very important, the seeds need no less than 8 hours to dry before baking, otherwise the seeds will not turn out nice and crispy.
The next day
  1. Preheat oven to 275° F.
  2. Scoop the seeds into a medium sized mixing bowl.
  3. Add to the bowl oil, salt, smoked paprika, onion, and garlic powder.
  4. Stir until everything is coated.
  5. Prepare a baking sheet with parchment paper.
  6. Pour the seeds onto the baking sheet, spreading the seeds in a single layer.
  7. Place the baking sheet into the oven and bake for about 45 minutes.
  8. Checking and stirring after about 25 minutes.
  9. Once the seeds are roasted to a light golden brown and crisp, remove from the oven to cool on the baking sheet.
  10. Pour the cooled seeds into a canning jar to store.
  11. Store in a tightly sealed canning jar for a few days or if storing for a week, place into the refrigerator or for longer storage throw into the freezer.