How to make pumpkin seeds at home
Roasted pumpkin seeds are a nutritious and tasty treat. They’re also incredibly easy to make at home. This recipe uses pumpkin seeds from a pumpkin, but it can easily be adapted for store-bought pumpkin seeds.
Ingredients
- 1 bunch seeds from a pumpkin
- 1 tbsp avocado oil or melted coconut oil
- 1 tbsp seasonings you wish, like Za’atar, cinnamon, cumin, turmeric, or curry
Instructions
- Start by removing as much pulp as you can from the pumpkin seeds, and place them in a mixing bowl.
- Fill the mixing bowl with water. Wwirl the seeds around to remove every last bit of pulp. Either remove them from the bowl with your fingers or a slotted spoon.
- Place the pumpkin seeds on a clean kitchen towel and let them dry completely. Don’t use paper towel unless you like the idea of peeling paper towel bits off of dried pumpkin seeds. This will take between 30-60 minutes. Rinse and dry the bowl while you’re at it.
- Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius) and prep the baking sheet with parchment paper.
- When the seeds are dry, place them back into the clean mixing bowl.
- Toss with avocado oil, a big pinch of salt and any spices you wish. Perhaps 1-2 teaspoons (5-10 ml) of oil, plus a big pinch of salt and maybe ½ - 1 tsp of spices per cup of seeds. Omit salt if you’re going for a cinnamon sugar vibe.
- Bake for 10 minutes. Stir through and bake for another 10-20 minutes. You’re looking for golden brown and crisp seeds. Set a timer, and check often!
- Let the seeds cool completely before eating.