Roasted Pumpkin Seeds Recipe & Cleaning Hack

Directions

1. First, pull off any large chunks of pumpkin flesh and discard. Place the seeds in a bowl in the sink, then fill the bowl halfway with water.
2. Rub the seeds in the water to detach remaining flesh, pinching off any stubborn bits. As you clean them, transfer seeds to a colander. Once all are cleaned, rinse again under fresh water.
3. Let the seeds drain for 15 to 30 minutes.
4. Heat the oven to 350°F. Line a baking sheet with parchment paper. In a small dish, mix the salt and pepper together.
5. Put the drained seeds into a dry bowl. Add the oil and toss with your hands until all seeds are coated. Then sprinkle the salt-pepper mix over the seeds and toss again.
6. Spread the seasoned seeds in a single even layer on the parchment-lined sheet. Place the sheet on the top oven rack.
7. Bake for 30 to 45 minutes. Set a timer for 10 minutes; when it rings, remove the sheet, stir the seeds, and return to the oven. Reset the timer for another 10 minutes. Repeat until the seeds are done and lightly browned.
8. Monitor closely to prevent burning. Before removing from oven, taste one seed to check for doneness. Once ready, let cool and enjoy.