Prep Time::10 mins
Cook Time::45 mins
Total Time::55 mins
Servings::8
Yield::2 cups
Ingredients
Oops! Something went wrong. Our team is working on it.
2 cups raw pumpkin seeds
2 tablespoons unsalted butter, melted
1 tablespoon garlic salt
1 teaspoon onion salt
ΒΌ teaspoon paprika, or more to taste
Directions
Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or aluminum foil.
Toss pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika; toss to evenly coat. Spread on the prepared baking sheet.
Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool; store in an airtight container. They taste amazing warm, too.
Cook's Note:
If you're extracting seeds from a fresh pumpkin, separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.
You can also spread out the seeds and let dry overnight. I've even heard of some people boiling them in salt water first before baking, as well.