Toasted Pumpkin Seeds

 

I saved the seeds from our pumpkin carving night, and toasted them up the next day. This is one of my favorite things about this time of year! It was EXTREMELY difficult NOT to eat these all up before I could snap a photo. Now we can eat freely- such a relief.

Toasted Pumpkin Seeds

1/2 cup pumpkin seeds
3/4 teaspoon olive oil
kosher salt

After separating the seeds from the stringy-innards, rinse them in cold water, and dry them thoroughly.

Preheat oven to 400 degrees.

In a small bowl, add pumpkin seeds and olive oil then stir to coat well. Spread the seeds on a baking pan, in a single layer. Sprinkle with kosher salt.

Bake 15-20 minutes being careful not to let them burn.