Roasted Pumpkin Seeds

Ingredients:
pumpkin seeds
olive oil
sea salt

Directions:
*If you buy raw pumpkin seeds that are not roasted yet, then spread them on a cookie sheet and drizzle with about 2 teaspoons of olive oil. Sprinkle with fine sea salt and roast in the oven for 10 minutes. Take out and stir them around and then roast 10 more minutes.
Remove from oven and let cook before eating.

*If you have pumpkin seeds right out of the pumpkin you will need to do the following.
Boil for 10 minutes in salt water. Add the pumpkin seeds to a medium-sized pot of water along with 1 tsp salt. Bring it to a boil and reduce the heat to simmer, uncovered, for about 10 minutes over low-medium heat. Apparently, this method helps make the pumpkin seeds easier to digest and produces a crispy outer shell during roasting.


Drain the seeds in a colander and dry lightly with a paper towel or tea towel. The seeds will stick to the towel, but just rub them off with your fingers. Don’t worry, they don’t have to be bone dry – just a light pat down. Then follow roasting directions above.