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Parmesan Roasted Pumpkin Seeds

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Crunchy, salty and delicious these roasted pumpkin seeds are a favorite fall snack!

Ingredients

Scale
  • 1 cup fresh pumpkin seeds
  • 3 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon coconut oil, melted
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon fine sea salt
  • Pinch fresh cracked pepper

Instructions

  1. Heat the oven to 325ºF. Using a large spoon, scoop the seeds from a carving or sugar pumpkin into a large bowl of water. Use your hands to separate the seeds from the pumpkin pulp. The seeds will float and the pulp will sink. Drain and rinse again under cool water.
  2. In a medium saucepan, heat 3 cups water and 1 teaspoon salt to a boil. Add the seeds, reduce heat to medium-low and simmer, uncovered for 10 minutes. Drain and pat dry with a paper towel.
  3. Spread seeds in a single layer on a baking sheet and drizzle with oil; toss to coat. Bake 10 minutes. Sprinkle with parmesan cheese, 1/2 teaspoon sea salt and cracked pepper; toss to coat.
  4. Bake an additional 10 to 15 minutes or until seeds are crisp and golden brown.

Nutrition

Find it online: https://www.bourbonandhoney.com/parmesan-roasted-pumpkin-seeds/