Roasted Pumpkin Seeds

Recipe:
Wash your pumpkin seeds in a colander...get as much pulp off as possible...then rinse. They will still feel slimy but that's OK and normal. Dry them some in a towel then dump into a large bowel. Coat with olive oil -how much depends on how many seeds you do. Just coat them well....this helps the salt stick and keeps them from sticking to the pan. Sprinkle with sea salt. Cook in a single layer in a 325 oven for 30 to 50 mins....turning every 10 mins. You want them to dry out and be a light golden brown color....SO GOOD! You can add things like garlic and herbs when you add the salt...or go sweet and add sugar and cinnamon (no salt)...we like them savory here more!


Not only do I LOVE to just sit and eat them by the handful as a snack...they also make the perfect crunchy, toasty addition to your salad. So good this way. Pumpkin seeds are very healthy for you....so next time you carve a pumpkin....keep and use the seeds! You can find these at the store already done too if you don't ever carve pumpkins...just check the back to make sure they use good wholesome ingredients.