Oven Toasted Pumpkin Seeds Recipe

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Pumpkin seeds are also known as pepitas.
Toasted Pumpkin Seeds Prep Time: 10 minutes
Cook Time: 1 hour
Pumpkin seeds
– Cooking spray, olive oil, or butter
– Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
Recipe Preparation:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain the pumpkin seeds and discard the pulp. Spread out the Pumpkin seeds on a cookie sheet to dry overnight.
Preheat oven to 250 F. Line a baking sheet with non-stick foil.
Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
Bake the Pumpkin seeds for about 1 hour, tossing every 15 to 20 minutes, until its golden brown.
Cool the pumpkin seeds before eating. You can Store Pumpkin seeds in an airtight container at room temperature for up to 3 months or refrigerate up to 1 year.

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  1. Gavin Hudson says:

    I love makng these. They’re like popcorn, only probably healthier. Frying them in a pan works well too and propably uses less energy. :)

  2. Web Design India says:

    Great Collections, really great stuff, thanks for that

  3. Wow, that looks absolutely delicious! Great post, you did such a nice job presenting the pictures too…I am definitely going to have to try that recipe this weekend! Thanks.

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