Roasted Pumpkin Seeds
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These roasted pumpkin seeds are buttery and mildly salted.
Pumpkin seeds come in varied sizes, generally small and are rich in antioxidants, iron, zinc, magnesium and many other nutrients. Next time you cut a pumpkin do not throw away these seeds, instead make a healthy roasted snack. A small amount of seeds adds lot of nutrition and health benefits to our body.
Enjoy a guilt free snack.
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Ingredients
- 1 cup raw pumpkin seeds
- 1 teaspoon melted butter
- Salt
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Instructions
- Cut the pumpkin into half and scrape the seeds out using a wide spoon.
- Pull away the excess fleshy strings from the seeds as much as possible.
- Rinse the seeds by placing them in a colander.
- Spread them on a kitchen towel and let them dry for 10 minutes.
- After 10 minutes place the seeds in a large mixing bowl.
- Add melted butter and salt. Mix until all the seeds are coated well with them.
- Align a parchment sheet on a baking tray.
- Spread the seeds on the baking tray.
- Sprinkle little more extra butter if needed, for that extra crunch.
- Meanwhile preheat oven at 160c.
- Bake the seeds for 10 – 20 minutes at 160c.
- Check after 10 minutes and if needed increase the roasting timing. This depends upon the size of the seeds.
- Allow the roasted seeds to cool completely and transfer them to an airtight container.
Notes
- Mix any spices of your choice before baking if you want a spicy roasted pumpkin seed.
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