Roasted Pumpkin Seeds

Extra simple recipe for an extra lazy Friday. Ever wondered what to do with those leftover pumpkin seeds. You already made a pumpkin pie and soup and ravioli and muffins and curry and what-not-pumpkin so now you are left with a stack of pumpkin seeds. Easy. Spice them, roast them, eat them. You can use any spice you like, it’s so adjustable and a funny snack for a movie night.

Pumpkin seeds I:

  • red pepper powder
  • salt
  • olive oil
  • cumin

Pumpkin seeds II:

  • olive oil
  • curry powder
  • soya sauce

Preparation:

These are just two examples of how to spice them up. If you like hot you can add cayenne pepper or chili flakes. You can keep them simple just by rolling them in some olive oil and salt. Once they are covered in olive oil and spices of your choice, spread them evenly on a baking tray, ideally to save you cleaning later use baking paper. Set the oven for 160C and bake for around 10-15 minutes. If you want more crispy you can keep them 5 minutes longer. It’s a very fun snack.

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