- Pumpkin seeds
- 1 tsp salt + more
- Coconut oil
Clean the seeds of pumpkin pulp and strings.
Add salt to a small pot with water and bring to boil. Add seeds and simmer, uncovered, for 10 minutes. This helps make the seeds easier to digest and gives their outer skin an extra crisp 🙂
Drain the seeds, dry lightly and place on a cookie sheet in a single layer. Drizzle with coconut oil and sprinkle with salt.
Roast seeds at 325 degrees F for about 10 minutes, then stir and turn the seeds, and roast for another 8-10 minutes or until crispy.
The last five minutes of baking keep an eye on your seeds; you can crack a couple open and make sure the inner seed is not burning (you do NOT want the inner seed to burn, it will damage some of the health benefits and not taste as good.)
Some say that sugar pumpkins make better seeds than carving pumpkins. I use carving and hookaido pumpkin seeds and found them to be delicious. Maybe sugar pumpkin seeds are even better?
High quality salts, herbs, spices & seeds can be found here.