Homemade pumpkin seeds
If you’ve ever scooped out the seeds of a pumpkin or butternut squash and had every intention of making your own pumpkin seeds for snacking, here’s an easy method that’ll work every time. Unlike sunflower seeds, pumpkin seeds’ shells are softer and easier to gnaw through, so there’s no need to nip them off before eating the middle. Just chew the lot!
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Instructions
- Soak the pumpkin seeds for 15 minutes to help dislodge any pumpkiny residue (this’ll keep them from getting crispy and crunchy in the oven). Pour into a sieve or colander and rinse, agitating until clean. Tip onto paper towel or a clean tea towel and dry thoroughly to help remove any remaining pumpkin residue.
- Pop pumpkin seeds onto a lined baking tray, sprinkle with salt and pepper and drizzle with olive oil. Mix about and pop into an oven, cranking the temperature to 170℃ (150℃ fan). Cook for approximately 15-20 minutes or until crispy and golden brown.
- Store in a jar or air tight container for 3 weeks. Serve in salads or have as a snack.
