Roasted Pumpkin Seeds {Gluten-free}

Total Time

This recipe below is based on 1 cup of pumpkin seeds. Just multiply it for however many cups of seeds you have.

Ingredients

  • 1 1/2 Tbsp. olive oil or oil of your choice
  • 1 cup pumpkin seeds (washed and patted dry)
  • 1 tsp. garlic salt

Directions

  1. Preheat oven to 325°.
  2. Line a baking sheet or jelly roll pan with aluminum foil (this makes for easy clean-up). Spray foil lightly with cooking spray.
  3. In a Ziploc bag, put the oil and pumpkin seeds. Seal and use your hands to squish the seeds around to coat them completely with the oil.
  4. Open the bag and add the garlic salt.
  5. Seal the bag and use your hands to squish the seeds around to coat them with the garlic salt.
  6. Open the bag and pour out the seeds onto baking pan. Gently spread them out in a mostly single layer.
  7. Bake at 325° for 10 minutes. Use a spatula to turn/mix.
  8. Return to oven for 10 minutes. Use a spatula to turn/mix again.
  9. Return to oven for 5-10 minutes, watching closely, until done. You can eat a slightly cooled seed to make sure you don't overbake them.
  10. Total baking time is 25-35 minutes. I baked mine for 32 minutes, but wish I'd pulled them out just a couple minutes sooner this time.
  11. Baking time will vary if making a huge batch or if your seeds are very large.
  12. Allow to cool and enjoy!

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