I’ve been snacking on these pumpkin seeds all week long. They’re absolutely perfect, filled with garlic and oregano and a touch of nutritional yeast. I have a jar sitting on my kitchen shelves waiting to be devoured, or maybe I’ll save them as a topping for a delicious fall salad. (PS: If you have more pumpkins, just double, triple, or quadruple the recipe.)
Ingredients
1 cup raw pumpkin seeds
1 tablespoon olive oil
3/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon black pepper
2 teaspoons nutritional yeast
Directions
If you’re using fresh pumpkin seeds, remove them from the pumpkin.
Separate seeds from the pulp and set up two large bowls of clean water. Add the pumpkin seeds to one and swish around with your hands. The water should turn orange.
Cup the seeds out of that bowl and move to the second bowl. Swish them again until they’re clean of any pumpkin pulp.
Strain the seeds out of the water and place evenly on a dry tea towel. Cover with another towel to fully dry them (they may not feel dry because they’re slimy).
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Pour the seeds into a bowl.
Add the olive oil and spices and mix with your hands to evenly coat.
Lay the seeds in a flat layer on the baking sheet and bake for 25-30 minutes, stirring halfway through, until golden brown. Let cool completely before eating a handful.
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