Roasted Pumpkin Seeds
Since cheese plates are best during cold-weather holidays, I love making roasted pumpkin seeds for them with my leftover pumpkin guts from Halloween. This recipe is a nice savory mix of salty and savory. You can easily double and triple this recipe for more seeds, but you may want to bake separately because they may not dry or cook as evenly if your oven is too full of sheet pans.
Roasted Pumpkin Seeds Recipe
Servings: 8 – 1/4 cup servings
Prep Time: 5 minutes| Cooking Time: 1 hour | Total Time: 1 hour 5 minutes
Nutritional Facts: 6g Net Carbs| 305 Calories | 25g Fat | 9g Carbs | 12g Protein | 3g Fiber
- 2 cups raw pumpkin seeds
- 1 tsp Golden Ghee
- 1 tsp garlic salt
- 1 tsp coconut aminos
- 1/2 tsp paprika
- 1/4 tsp ground cumin
- Preheat oven to 300 degrees.
- In a bowl, combine pumpkin seeds, ghee, garlic salt, coconut aminos, paprika, and cumin.
- On a large sheet pan, spread out your pumpkin seeds in a single layer, and toss with ghee or oil of your choice.
- Bake for one hour, or until golden and crispy.