Roasted Pumpkin Seeds - Feingold Stage 1

My daughter loves pumpkin seeds and they are super healthy (see picture below). I made them with olive oil and salt and she said, "Mmm! Tastes like popcorn!" I'm not a fan of pumpkin seeds, so I'll take her word for it. There are a few different ways to make them. It seems like there's no wrong way. Here's what we did and a couple of ways we found.

1 TB olive oil (or coconut oil)
Salt

When carving your pumpkin, pull out the seeds and place into a strainer with a plate underneath. Rinse thoroughly removing any pumpkin fibers. Transfer to a pot of water with about 1 tsp of salt added, and boil gently for 10 minutes. This step is optional but makes the seeds easier to digest and crispier.

Drain and rinse seeds again and then spread onto a cookie sheet to dry the seeds overnight. (If you don't have time to dry them out, you could also rinse the seeds and then place them on a cookie sheet in the oven at 300 degrees for about 20 minutes to dry them out before putting the oil and salt or spices on.)

The next day, transfer seeds to a bowl. Add about 1/2 to 1 TB of olive oil (depends how big your pumpkin is) and sprinkle with salt (we use sea salt). Recipe said a pinch but I just sprinkled it around. Mix until coated.

Place unbleached parchment paper (optional) on a cookie sheet and spread seeds out. Bake at 300 degrees for 20-30 minutes (I did 30) until seeds are a golden brown and crisp. Mix the seeds about half way through cooking time.

Allow the seeds to cool and dry. They will get crunchier as they cool. Will keep in an airtight container for about a week.

For a sweeter variety, toss seeds in the following:

1 TB olive oil
1 TB brown sugar
1 tsp cinnamon
1 tsp cloves (for stage one, use allspice instead)
1 tsp ginger


Feingold Stage 1

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