Toms Garlic Lovers Roasted Pumpkin Seeds |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A garlic twist to a fall classic snack. Best made right from the pumpkin, or soak overnight in a little salt water before roasting. I use 33% Less Sodium Salt to make it a little healthier. Ingredients:
2 cups raw pumpkin seeds |
1 tablespoon low sodium salt or 1 tablespoon table salt |
1 teaspoon garlic salt or 1 teaspoon garlic powder |
1 teaspoon extra virgin olive oil |
Directions:
1. Clean and wash all the seeds picking out all of the pumpkin guts and pat dry.
2. Preheat oven to 300°F.
3. Mix salt and garlic salt into a salt shaker.
4. Place 1/2 teaspoon of oil and seeds into a large Ziplock bag and shake to coat.
5. Use the other 1/2 teaspoon to coat 1 or 2 cookie sheets.
6. Spread seeds out evenly onto cookie sheets and sprinkle the salt mixture onto the seeds.
7. Place cookie sheet into the oven until the seeds are a light golden brown, usually 20 to 30 minutes. Taste 1 or 2 after 20 minutes to see if they are crunchy or need more time and enjoy.
8. *You can soak the seeds in saltwater overnight if you really like them salty.*.
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