If your kids are anything like mine, they love seeds and nuts for snacks.  So, when I told them that we would roast the pumpkin seeds from our pumpkin carving activity, they were all into it.  On a side note, did you know that pumpkin seeds is a good source of protein, iron and vitamin K?

While you can truly roast your pumpkin seeds at 400 F, I prefer to slow cook mine at a lower temperature. Spice up your seeds with additional herbs and spices, such as garlic salt, melted butter, ground cinnamon, all spice to name a few or just stick with the basics, a dash of salt and a little oil if needed. And that’s just what we did.

Ingredients:

Pumpkin seeds, about 1 1/2 to 2 cups, cleaned and rinsed
1 teaspoon Salt
1 teaspoon of oil-Optional
Cookie sheet (I used my glass Pyrex)

Pumpkin seeds in my metal strainer.

Instructions:

1. Rinse pumpkin seeds until free of pulp and strings using a strainer.
2. Preheat over to 300 F
3. In a large bowl, add pumpkin seed and toss with salt and oil (optional). If you’re working with dry seeds, oil will help the salt and other spices to stick to your seeds. But if your seeds are still wet, you can even skip the oil. At this point, add additional spices and mix well.
4. Spread pumpkin seeds onto your cookie sheet evenly in one layer.
5. Bake in oven for about 30 min-45 min or until your pumpkin seeds are crisp.

Tip: In the past, I’ve burned my pumpkin seeds in between diaper changes, so do stay close and keep an eye on them.

One healthy snack for you and your family. Enjoy!

What do you do with your pumpkin seeds? Share your ideas in the comment section.