1. Rinse pumpkin seeds until pulp and strings are washed off, drain.
2. Spread seeds on a waxed paper-lined cookie sheet
let stand for 24-48 hrs. or until dry, stirring occasionally. In a medium bowl combine pumpkin seeds, oil, and salt.
3. Preheat oven to 375°. Remove waxed paper from baking pan. Return seeds to pan. Bake, uncovered, 30-35 min until lightly toasted and crisp, stirring twice. Cool on paper towels. Makes 2 cups
Ingredients
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2 cups raw pumpkin seeds
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1 tablespoon olive oil
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1/2 teaspoon sea salt
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