John Myers
Roasted Pumpkin Seeds
The perfect roasted pumpkin seeds recipe with a picture and simple step-by-step instructions.
- Pumpkin seeds fresh from the butternut squash
- Salt
- Olive oil
- Remove the pumpkin seeds from the pulp. I do it best in a water bath. Wash the seeds thoroughly so that the remains come off the pulp.
- Drain the kernels and place in a small bowl, add salt. Mix the kernels with the salt with your fingers so that the mucous layer loosens from the kernels. Rub with your fingers. Rinse and drain again.
- Put the kernels in the bowl, mix with salt and olive oil and spread on a baking sheet lined with baking paper.
- Bake in a preheated oven at 180-200 ° C for about 20 minutes until they are crispy. Take out a core and test it beforehand. When they’re done, they jump like popcorn.
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