Trick-or-'healthy' treat!

Ingredients

• 1 cup Pumpkin Seeds (fresh from a pumpkin, rinsed and patted dry)
• 1 tablespoon Olive Oil (extra‑virgin, for light coating)
• 1/2 teaspoon Kosher Salt (adjust to taste)
• 1/4 teaspoon Ground Black Pepper (freshly ground if possible)

Instructions

1. Preheat Oven

   Set the oven to 300°F (150°C) and let it fully preheat.

   Time: PT5M

   Temperature: 300°F

2. Clean and Dry Seeds

   Remove pumpkin seeds from the flesh, place them in a colander, rinse under cold water to remove pulp, then spread on a kitchen towel and pat dry thoroughly.

   Time: PT7M

3. Season Seeds

   Transfer the dried seeds to a mixing bowl, drizzle with olive oil, sprinkle salt and pepper, and toss until evenly coated.

   Time: PT3M

4. Arrange on Baking Sheet

   Line the baking sheet with parchment paper (if using) and spread the seeds in a single layer, ensuring they are not overlapping.

   Time: PT2M

5. Roast Seeds

   Place the sheet in the oven and roast for 15‑20 minutes, stirring once halfway through to promote uniform browning.

   Time: PT20M

   Temperature: 300°F

6. Cool and Store

   Remove the sheet, let the seeds cool completely on the pan (they will crisp up as they cool), then transfer to an airtight container.

   Time: PT5M

Nutrition Facts

Calories

170

Protein

7g

Carbohydrates

5g

Fat

14g

Fiber

3g