I've been trying to get these pumpkin seeds right for the last few years and think that I've got it! These turned out just right, crunchy, yet not overdone.
Perfectly Crunchy Pumpkin Seeds
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- The pumpkin seeds of one pumpkin (separated from pumpkin flesh as best you can)
- 1 tbsp coconut oil
- 2 tsp's sea salt
- 1 tbsp nutritional yeast
- Remove the pumpkin seeds from the flesh of the pumpkin as best you can. Rinse the seeds and towel dry them. Put the seeds on a lightly sprayed baking sheet (one layer, space them out as best you can) and bake for 20 minutes at 200 degrees. After they cool, toss the seeds in the coconut oil and lay them back out on the baking sheet. Sprinkle with sea salt and nutritional yeast and bake at 350 degrees for about 10 mins. Watch them closely to avoid over-cooking. Enjoy!
- Don't forget to store these in an air tight container so that they preserve their crunch.
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