We finally carved our pumpkins last night, so today I was able to roast our pumpkin seeds. Our three pumpkins yielded about two cups of seeds. I was hoping for more, since we love eating them, but that’s a decent amount. I am sure they will be gone before the night is over!
If you still need to roast yours, you have to try my super easy and delicious recipe!
Sea Salt & Chipotle Pepper Roasted Pumpkin Seeds
Ingredients you’ll need:
- 2 cups of pumpkin seeds
- 1 Tbsp. olive oil
- 1-2 Tbsp. sea salt or kosher salt (or any variation of coarse salt)
- A pinch of cayenne pepper
- A dash of chipotle pepper
First, place the pumpkin seeds in a colander and rinse with water. Make sure you remove any chunks or strands of pumpkin. Then combine them in a bowl with 1 Tbsp. of olive oil, 1-2 Tbsp. of coarse salt, a pinch of cayenne pepper, and a dash of chipotle pepper. Mix all the ingredients thoroughly. [You can add more or less seasoning depending on how salty/spicy you want them to be. If you make it as listed, it is not spicy at all].
Next, spread the pumpkin seeds evenly on a baking sheet and roast at 350 degrees for about 20-30 minutes, or until light brown. You’ll know that they are done when they are crunchy, rather than chewy.
That’s it! Enjoy!
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