Crunchy Pumpkin Seeds

From Yankee Magazine — September 2008

Vegetables Recipes | Miscellaneous Recipes

Preparation Time: 5 minutes

Start to Finish Time: 20 minutes

• 2 cups pumpkin seeds, rinsed
• 1 tablespoon olive oil
• 1 teaspoon kosher or sea salt

Preheat oven to 350°. In a medium-size bowl, toss seeds in oil to coat. Spread on a rimmed baking sheet and sprinkle with salt. Bake about 10 minutes and stir. Bake 5 minutes longer, or until lightly toasted. Transfer to a large shallow plate to cool before serving.

If you prefer, you may toast seeds on the stovetop. Warm a large cast-iron skillet over medium heat. Add oil, then seeds, and stir well to coat. Spread mixture in an even layer; stir often until seeds are lightly toasted. Season with salt. Transfer to a large shallow plate to cool before serving.

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