Roasted Pumpkin Seeds

Every fall I gather a lot of different types of pumpkins for decorating and baking. The seeds are coveted here. They are a great source manganese, phosphorus, magnesium, copper, zinc, protein, and iron plus they just taste amazing!

Rinse the seeds in a strainer under water to remove any pulp. Seeds will be slimy.

Let any excess water drain off of the seeds after they have been cleaned.

Place a single layer on a cookie sheet. This is where you can add your favorite topping. We like sea salt the best. I have done Cajun, cayenne pepper, brown sugar, cinnamon and sugar, you get the gist.

Add your favorite toppings. We like sea salt the best. I have done Cajun, cayenne pepper, brown sugar, cinnamon and sugar to name a few.

Bake at 325 until golden brown and fully dried.

Store in an airtight container.

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