Prep: 15 min | Cook: 15 min
INGREDIENTS:
• pumpkin seeds
• dash of olive oil
• choice of seasoning
PREPARATION:
Preheat oven to 350º
Separate seeds from pumpkin guts as much as possible, then toss seeds in a bowl of cold water. Stir seeds around a bit to separate further. Scoop seeds out as they float to the top.
Pat seeds dry with a paper or cloth towel as much as possible. The dryer the better for roasting!
Toss seeds with a dash of olive oil and your favorite blend of LaBonne’s of seasonings.
Next spread the seeds evenly across a lightly greased cookie sheet.
Toast the seeds for 10-15 minutes, tossing every 5 minutes or so, until golden brown. Cool then enjoy!