Growing up, after carving pumpkins we always toasted the pumpkin seeds. So after making all of that pumpkin puree I had tons of seeds left over. They were the perfect snack!
WHAT YOU WILL NEED:
- Seeds from one pumpkin
- Parchment paper
- Olive Oil
- Sea Salt
Preheat your oven to 250 F.
Scoop out the seeds from your pumpkin into a strainer.
Separate the seeds from the pumpkin fibers and rinse well.
Lay out on cookie tray lined with parchment paper. Allow to dry overnight.
Once dry drizzle with olive oil and sprinkle with sea salt.
Bake for 1 hour and 15 minutes. Let cool for 10 minutes then eat - with the shell on or off!
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