Roasted pumpkin seeds are a healthy snack.
They have little little to no fat, depending on how you choose to cook them. They are also pretty low in calories for the same reason.
To me, I have always thought roasted pumpkin seeds tasted pretty similar to sunflower seeds.
The plain salted variety, anyway.
First, you start off with freshly washed and dried pumpkin seeds.
You need to measure how many seeds you want to roast. A normal serving size is about a 1/4 cup.
Normally, I will eat more than that at one cause I find them very addictive.
Now, you need to preheat your oven to 300 degrees Fahrenheit.
Put your pumpkin seeds in a bowl and for each cup you have, add one or two teaspoons cooking oil. You could also use butter, but I like just plain cooking oil.
Now is the time to also add your seasoning.
You can just sprinkle with a bit of salt or you can experiment with your favorite seasoning or seasonings. Just use whatever sounds good.
Now just toss the pumpkin seeds, oil, and seasoning(s) so everything seems pretty evenly coated.
Spread out the pumpkin seeds in a single layer on a baking sheet.
Put it in the oven and roast them for 45 minutes to an hour.
You may want to stir them about every fifteen minutes, just to prevent them from sticking. They shouldn’t anyway, but there is always that possibility.
Take them out and let them cool.
Now it is snack time!
For long time storage, put them in a tightly covered container in the refrigerator. But, if you aren’t keeping them around for more than a week or so room temperature is fine.