Crispy, Crunchy Pumpkin Seeds

Prep Time:
10 mins

Cook Time:
45 mins

Total Time:
55 mins

Servings:
8

Yield:
2 cups

Ingredients

Directions

Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or aluminum foil.

Toss pumpkin seeds and melted butter together in a bowl. Season with garlic salt, onion salt, and paprika; toss until evenly coated. Spread on the prepared baking sheet.

Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Cool. Store in an airtight container.

Cook's Note:

If you're extracting seeds from a fresh pumpkin, separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Dry in a warm location for 2 to 3 hours.

You can also spread out the seeds and let them dry overnight. I've even heard of some people boiling them in salt water first before baking them.

And, instead of cooling the seeds after baking them, they also taste amazing warm.

Nutrition Facts (per serving)

y>