Be sure to save the pumpkin seeds from your Halloween jack-o'-lantern so you can make this crunchy, healthy snack.

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Place rack in center of oven; preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper or a nonstick baking mat.

    Advertisement
  • Place pumpkin seeds in a small bowl, drizzle with oil and stir to coat. Add salt, stir to combine and coat. Spread on the prepared baking sheet in an even layer.

  • Bake the seeds, stirring once or twice, until toasted and golden brown, about 20 minutes.

Tips

Make Ahead Tip: Store airtight for up to 3 days.

Tip: To harvest seeds from a pumpkin, scoop out the inside of the pumpkin. Separate the seeds from the flesh as well as you can, then place the seeds in a bowl of water. Use your hands to swish the seeds around to loosen any remaining flesh or strings. The seeds will float, so you can remove them with a spoon or your fingers. Drain the seeds on a dry dish towel or a plate lined with paper towels; pat dry with paper towels.

Nutrition Facts

54 calories; 2.8 g total fat; 50 mg sodium. 5.7 g carbohydrates; 2 g protein; Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/17/2017
I made a cup and half of seeds and I find out I enjoy the taste more than my traditional seeds. Deffently making again! Read More