Roasted Pumpkin Seeds
So that time of the year where we care our pumpkins but don’t know what to do with the seeds left inside. Instead of tossing them away, why not eat them! Toast them instead for delicious autumn snacking. It's easy to do, and you can season them any way you want with sweet or savory flavors.
This is actually the first time I’ve tried this. I asked you all on my insta stories what to all would like to see this month and I got a lot of Pumpkin and No waste suggestions sooo here it is!
Before I always threw away my pumpkin seeds. I knew you could eat them and stuff like that, but it never occurred to me HOW EASY it actually was to roast seed so you can eat them!
Pro tip…If you make these, which I strongly suggest, DOUBLE ROAST THEM. Yes, double roast them. So the day after I finished roasting these, I decided to roast them again because some of the looked a little translucent from adding too much oil. So I though, “roasting them again couldn’t hurt right?!” And soooo glad I did it.
For you meat eaters, this may be TMI for your long standing/ newly veggies, but have you ever had chichirones? Did your family members ever take the skin for your chicken and fry them into chips? My family did this all the time and it was a treat we ALL LOVED. Soooo when I dropped a few of these in my mouth after roasting them for a second time, let me just say I took a huge handful and stuffed my cheeks with them feeling all those beautiful memories with family making these when i was little flood my brain.
My uncle and aunt actually made the chicken version during the summer and I brought some home for him. I was lowkey jealous cuz the taste, buuuuut I resisted…FOR THE ANIMALS lol.
Also, these are really good if you throw them in a dressing/sauce. I’ll make a post to this too if you guys like! It was f*ckin delish.
Soooo let’s get to the recipe! Don’t forget to tag me in your photos on IG @kristancbarril if you remake this Roasted Red Pepper Pasta. I love seeing how you’ve adapted the recipes! All my social platforms are listed below.
Pumpkin Seeds from your pumpkin
1 -2 tsp Salt to Taste
2 tbsp olive oil
Before you’re able to roast your seeds, you’ll need to prepare them.
Wash the seeds.
Separate them from the pumpkin guts. It’s best to do this right after you've scooped out the seeds from the pumpkin and before the pulp has dried out. In a large bowl separate the seeds from the pumpkin guts with your hands.
Boil seeds in salted water.
Pumpkin seeds don't roast evenly—the inside of the seed tend to bake faster than the shell and the inside ends up burning before the shell gets all toasted. Sp, to solve this problem, simmer them in salty water first for about 10 mins
Dry the seeds.
Drain the seeds and dry thoroughly with towels. This helps them bake up crunchier.
Make sure you dry them as much as possible so your oil/butter and seasonings can stick
Place seeds on a baking sheet, Season to taste.
Line a baking sheet and add your boiled/dried pumpin seeds.
Oil/butter and season your seeds to taste.
Spread out the seeds in a single layer or as close to a single layer you can get. The less the seeds overlap the crispier they'll bake up.
Bake at 325 degrees F.
Please note other recipes may vary
Toast them for about 30 mins
Check your seeds every 10 mins, mix them around and throw them back in the oven
Give them a test after about 20 mins. Let it cool for a bit and crack one open to to ensure the inside isn’t burnt.
To crisp up the outside more, turn off your oven and allow your seeds to cool in down with your oven leaving your tray of seeds inside.
Store in an air-tight container.
TIP: You can roast the seeds of any winter squash, not just pumpkin.
Season them as you like. And crunch away! Stored in an airtight container, your pumpkin seeds will keep for 1-2 months in the refrigerator, or at room temperature for up to a week.
ANOTHER TIP: If you double roast them you can crisp up the outside enough where you can eat the whole thing! Seeds, shell and all! Which is what I did!
After your seeds have completely cooled (I did this the next day). Preheat your oven to 350 degrees F
Bake for another 10-20 mins.
T H A N K Y O U
Thanks so much for watching and I hope you enjoyed. Leave any future video or recipe ideas you would like to see in the comments below!
S U B S C R I B E
M Y F A V O R I T E T H I N G S
+ Tofu Press
+ Food Processor
+ Sand Cloud: for 15% off use KRISTA079
+ Cloth & Paper Co: Minimalist and Chic Planner/Stationary Supplies
E L E S E W H E R E
+ Insta Personal: @kristancbarril
+ Twitter: @kristancbarril
+ Snapchat: @krista.barril
+ Vegan Aminos: @kristancbarril
B O O K S H E L F
+ Money and Laws of Attraction:
+ The Secret:
W H Y G O V E G A N
+ 101 REASON’S TO GO VEGAN
+ THE BEST SPEECH YOU’LL EVER HEAR
+ AMAZING EXPLANATION
+ COWSPIRACY & Facts
+ FORKS OVER KNIVES & Trailer
M U S I C
E Q U I P M E N T
+ Surface Pro 3
+ Canon G7X Mark II
+ 32G SD Card
+ iPhone 6S