For those of you who have leftover pumpkin seeds from Halloween festivities and were wondering what you could use them for, this post is for you!
One of the best traits about pumpkins is that the entire fruit is so versatile– nothing goes to waste, including the seeds. There are a lot of creative things that you can do with pumpkin seeds, but here’s my simple, go-to recipe for transforming the seeds into a fiber-rich, crunchy and addictive snack. My little secret is boiling the seeds before tossing them into the oven; I find that boiling the seeds before baking softens the shell, making them crunchier and easier to chew.
Crispy Toasted Pumpkin Seeds
- Preheat oven to 375 degrees.
- Line a baking tray with aluminum foil.
- Remove string from seeds and discard them. Rinse the seeds well and transfer them to a saucepan. Fill with 2 cups of water and 1 tablespoon salt. Bring to a boil and continue boiling for 10 minutes.
- Drain water and pat dry the seeds with a paper towel. Transfer the seeds to a bowl and toss them with the peanut oil and ¼ teaspoon salt. Spread out onto the prepared tray and bake for 20 minutes. Let cool completely on tray before serving.