One of my favorite all time traditions at Halloween isn’t necessarily picking out the pumpkin and designing silly and scary faces to carve, it’s…the snacking!
I love pumpkin seeds, but only the pumpkin seeds of my childhood. Obsessed with cookbooks and online recipe hunting, I could never find a recipe that stood up to the taste of my childhood. Here is the recipe passed down from my dad. Simple. Easy. Nutritious.
First, sort the seeds from the guts. Take care to pick off any large clumps sticking to the seeds.
Most recipes will tell you to wash the seeds off, dry them or soak them in salt water. Here is where I say no! Some of the best flavor comes from the pumpkin essence left on the seeds. Never wash them off. The slimy texture is perfect to catch the flavor for the seasoning you use so you can avoid piling on extra fat or calories from butter or excess olive oil.
Preheat your oven to 300 degrees.
Lightly spritz a jelly roll pan with olive oil.
Use Lawry’s seasoning salt to generously coat the pumpkin seeds.
Toss the seeds and salt together thoroughly.
Spread the seeds out in a single layer on the pan.
Put in oven for 15 min.
Take out and flip seeds adding more Lawry’s seasoning salt to taste.
Cook for another 15 min. and check your seeds for the right texture.
I like my seeds crunchy, but with a little bit of a chewy texture remaining inside.
Roast until perfection, however check every two or three minutes to avoid burning.
This is the only recipe I will use on my seeds. If you haven’t perfected your pumpkin seed recipe yet, I invite you to give this one a try!