Crispy October Pumpkin Seeds
2 “pie-sized” pumpkins
Canola oil spray
Kosher salt
Preheat oven to 350F degrees
Open pumpkins
Remove stringy flesh and seeds from pumpkins
Separate seeds from flesh
Spread into a flat layer on cookie sheet. Some overlapping okay.
Spray oil on seeds liberally
Sprinkle salt on seeds liberally
Place cookie sheet in oven with oven light on
Observe seeds for browning
When seeds are browned to your liking, reduce heat to 250F degrees for 10 minutes
Allow seeds to cool before eating
Place in airtight container. Keeps for one week.
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Based on original recipe from Superfood Snacks (Sterling Publishing