Tasty and crunchy, toasted pumpkin seeds are a vegan, gluten-free, eggs-free, nuts-free, soy-free and lactose free snack or baking ingredient.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 42 mins – easy
🍽 9 servings – 16 kcal per serving
|
Serving 15g |
Fat 1g |
Sat. fat 0g |
Sodium 258mg |
|
Carbs 0g |
Fibers 0g |
Sugars 0g |
Proteins 0g |
INGREDIENTS
- 1 pumpkins
- 1 tsp salt
- 1 tbsp olive oil
TOOLS
- 1 knife
- 1 spoon
- 1 saucepan
- 1 paper towel
- 1 oven
- 1 baking sheet
- 1 wooden spoon
STEPS
Cut the pumpkin in half.
Scoop out the seeds from the halved pumpkin using a spoon.
Rinse pumpkin seeds using cold water.
Put pumpkin seeds in a saucepan. Add 4 cups of water and salt to it. Stir with a wooden spoon and cook for 10 minutes to get cooked pumpkin seeds.
Drain cooked pumpkin seeds using a paper towel.
Preheat the oven to 400°F for 12-15 minutes.
Transfer pumpkin seeds to a baking sheet and drizzle olive oil over them.
Put the baking sheet in the oven. Bake for 20 minutes.
It’s ready to be served !
