Easy Roasted Pumpkin Seeds
What do you do with all those pumpkin seeds you just scooped out of your pumpkins? Throw them in the compost…JUST KIDDING! Make roasted pumpkin seeds!
When we had most of the goo separated from the seeds(my boys definitely helped with this one), I threw the seeds in a colander to give a quick rinse. The rest of the goo comes off pretty easily after that.
I gave them a quick pat dry with some paper towel and tossed them back into a bowl.
Here’s what I used:
- 2 Packets of Chex Mix Seasoning(I found free packets last year at the store)
- 2 Tbs olive oil
- 2-3 c of pumpkin seeds
Preheat oven to 250F. Mix all this stuff together and put it on a baking sheet. Since I’m a messy stirrer, I used 2-9×13 glass baking dishes. You want to have as close to 1 layer of seeds as you can get. Some overlapping is ok, but it roasts better if they are single file.
I roasted mine for 1 hour and 15 minutes, stirring every 15 minutes. Test yours after an hour by taking a few out to cool. If you want them crispier, leave them in an extra 15 minutes. Enjoy! I know mine won’t make it to tomorrow!