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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 10 |
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These are a little different. They use basil and rosemary. See the two variations too. Ingredients:
2 cups raw whole pumpkin seeds |
2 tablespoons olive oil |
1 teaspoon salt |
1 tablespoon dried rosemary |
1 tablespoon dried basil |
Directions:
1. Rinse seeds well in cold water, removing all of the fibrous strings and pat thoroughly dry.
2. Transfer to a large bowl and add the oil and salt, rosemary and basil, stirring well to coat.
3. Spread seeds on a baking sheet in a single layer. Bake at 350 degrees until crisp and golden, 12 to 15 minutes. Taste for seasoning add more salt if desired.
4. Variation 1 - For Spicy Seeds: Use 1 teaspoon salt and 2 teaspoons chili powder.
5. Variation 2 - For Indian Seeds: Use 1 tablespoons curry powder, a pinch of cayenne pepper and 1 teaspoon salt.
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