Roasted Garlic Sea Salt Pumpkin Seeds
Roasting pumpkin seeds is a fall tradition for many. I'm here to give you an easy, delicious option that doesn't require hours of waiting for your seeds to dry, only to have them burn in the oven!
Roasted Garlic Sea Salt Pumpkin Seeds
Ingredients:
- 3 Cups of Pumpkin Seeds, Cleaned (Approx 1 Large Pumpkin)
- 2 TBSP Garlic Powder
- 2 TSP Sea Salt
Directions:
- Heat oven to 350
- Fill a sink with clean, cold water.
- Remove the seeds and pulp from the pumpkin and place in a bowl.
- Clean as much pulp as you can off of the seeds, and place them into the water. Don't worry about being perfect, the seeds will float and the top.
- Line a pan with paper towel. Using a strainer, transfer the seeds onto the lined pan. Ensure the seeds are only one layer thick. When the layer is filled, simply place paper towel on top, and repeat the process until all seeds are removed from the sink.
- Pat dry and transfer into a bowl. Add garlic powder and salt to the bowl and mix well.
- Line 2 pans with parchment paper.
- Spread seeds as evenly as you can onto the parchment paper and place in the oven.
- Bake for 30-40 minutes, checking regularly to ensure they do not burn.
Enjoy!
