🎃 Don’t Toss Those Pumpkin Seeds!

They’re a high-protein nutritional powerhouse that makes a delicious, crunchy, savory snack.

Ingredients:

  • 1 ½ cups raw pumpkin seeds
  • 2 tablespoons olive oil
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika (or smoked paprika for a smoky flavor)
  • 1/4 teaspoon black pepper

Directions:

  1. Preheat oven to 350°F.
  2. Wash pumpkin seeds to remove the pulp and fibers.*
  3. Thoroughly dry with a towel.
  4. In a small bowl, combine pumpkin seeds, olive oil, salt, garlic powder, paprika, and black pepper.
  5. Lightly grease a sheet pan with olive oil.
  6. Evenly spread the seasoned pumpkin seeds on the sheet pan.
  7. Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.
  8. Transfer the roasted pumpkin seeds to a bowl to cool down.

Enjoy!

  • Free from wheat, gluten, grains, dairy, corn, soy, egg, nuts, and refined sugar.
  • GF, DF, Low Carb, Vegan, Paleo, and Keto-Friendly!

Store in an airtight container for up to 1 month or in the refrigerator for up to 3 months.

*Note: To make separating the pulp from the seeds a bit easier, add them to a medium-sized bowl. Fill the bowl with warm water and rub the seeds together in the palm of your hands to remove the stringy flesh. Allow the seeds to float to the top of the bowl, then use a spoon to skim them from the surface. Transfer to a colander to further rinse before drying.

For More Recipes, go to www.LisaStimmer.com