Crunchy Masala Style Pumpkin Seeds
Total Time: 40 min
Prep Time: 10 min | Cook Time: 30 min.
Pumpkin seeds have a wide variety of nutrients ranging from magnesium and manganese to copper.
Here’s a quick alternative to chips.
- Coconut oil
- Sea Salt
- Curry powder
- Black Pepper
Cut a whole pumpkin and take out seeds.
Wash and rinse the stringy fibers.
Dry the seeds as much as possible. This process will help to crisp up the seeds during roasting. Any excess moisture will prolong the cooking time.
Season the seeds: I used coconut oil, sea salt, curry powder, black pepper. Toss the seeds in a bowl and spread the seeds evenly on a parchment lined cookie sheet for even roasting.
Roast the seeds for 350°F for about 20 to 30 minutes, tossing the seeds every 10 minutes for even browning. When the seeds have a golden brown color, they are ready.