Roasted Pumpkin Seeds
Servings 1 Units
Preheat the oven to 300F. Separate away the excess pulp, as you're removing the seeds from the pumpkin. Layer the seeds on a lined baking sheet. Roast seeds for about 15 minutes or until they are golden brown, all depending on the size of the seeds.
Jacob started with a fork, but gave in later. He wanted to pick every single seed from pumpkin.
Lower the heat to 200F. Create a small opening in the pan, by placing a wooden spoon in the door of an oven; this will help steamy air to escape. Mix seeds once in a while. .
Bake them for about an hour, depending on the size of the seeds and how many of them are layered on the backing sheet
Calories: 358kcal | Carbohydrates: 7g | Protein: 19g | Fat: 31g | Saturated Fat: 6g | Sodium: 4mg | Potassium: 518mg | Fiber: 4g | Sugar: 1g | Vitamin C: 1mg | Calcium: 29mg | Iron: 6mg