Toasted Pumpkin Seeds – Pepitas

Looking for a snack that doesn’t have sugar in it? Try this savory treat.   I use shelled, unsalted pumpkin seeds that I buy from a bulk bins either in the health food store in OKC or up in Tulsa.  I just don’t like chewing the hard shells. But I have also used seeds that I scrapped out of my Halloween jack-o-lantern.

  • 3 cups Pumpkin Seeds
  • Extra Virgin Olive Oil (EVOO)
  • Smoked Paprika (Hungarian is the best)You can use ground cinnamon if the kids aren’t into paprika
  • Sea Salt

Preheat oven to 375 F.

Spread the pumpkin seeds in a single on a cookie sheet. Roast in the oven for about 5 minutes or until toasty brown but not burnt. Stir once half through the roasting time. If you are using shell on pumpkin seeds the baking time will increase to about 10 minutes.

Place toasted seeds into a large bowl and sprinkle with EVOO. Not too much because you don’t want it overly oily. Start with a little, you can always add a bit more. Season with salt and paprika.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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