Make a big batch of healthy, roasted spicy pumpkin seeds.
It’s fall and that means cooler days, apple cider, and of course tasty pumpkin seeds to snack on!
For this recipe, we used the seeds from two medium-sized pumpkins which filled up one large cookie tray! You may not need the same amount of seasoning if you’re only doing a small pan full of seeds so my recommendation is to adjust the amounts to work with the number of pumpkin seeds you’re baking.
You can keep seeds in a zip lock bag or Tupperware bowl for about three days. I found that they get a bit stale after that.
As far as baking, toast the seeds until crispy but watch them to avoid burning. If for some reason your pumpkin seeds are chewy, they are probably undercooked so put them back in the oven for a few minutes longer to crisp up.
Another unusual thing…to save time we don’t rinse our seeds. We remove as much of the stringy pumpkin pulp as we can, coat them with olive (or avocado) oil, season them, and bake. Rinse the seeds if you like.
Below are the easy steps to make roasted spicy pumpkin seeds, enjoy…