Crispy Roasted Pumpkin Seeds

3 made it | 0 reviews | 1 photos

Recipe by: Woody

"If you like your pumpkin seeds crispy, you will love these. The amount of seeds and the amount of seasonings can vary. Just be sure to keep stirring every 10 minutes for at least an hour. I used the convection roast setting on my oven."

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1 h 40 m servings 72

Original recipe yields 8 servings

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2 cups raw pumpkin seeds
2 tablespoons kosher salt

1/2 tablespoon sea salt
1 pinch garlic powder, or to taste
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Directions

Clean seeds from pulp in cold water. Soak seeds in warm water with kosher salt for 30 minutes.
While seeds soak, preheat the oven to 325 degrees F (165 degrees C).
Drain seeds and dry off a little with a cloth or paper towels. Spread out on a baking sheet and sprinkle with sea salt and garlic powder.
Bake in the center of the preheated oven, stirring and shaking the pan every 10 minutes, until light brown and crispy, about 1 hour.

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Footnotes

Cook's Note:
Cook a little more if you want them crispier.
Editor's Note:
Nutrition data for this recipe includes the full amount of kosher salt. The actual amount of salt consumed will vary.