Roasted Pumpkin Seeds


Rating: 2.5 / 5.00 (6 Votes)


Total time: 45 min

Ingredients:







Instructions:

Method 1 (Michael Edelman):

Remove seeds from clinging fibers, if possible. Make 10-15 min in salted water (1 tbsp/liter), ( this removes fiber residues and gives good flavor), then roast in oven at 190 degrees until kernels begin to brown.

Method 2 (Hag & Stenni):

Remove kernels from attached fibers almost as possible. Leave in heavily salted water in the refrigerator for one night, then roast in the oven at 160 degrees until golden brown and crisp.

Method 3 (Becca):

Remove seeds from clinging fibers almost as much as possible. Dry on kitchen roll. Mix in a baking bowl with a little bit of oil and roast on the tray in the stove. Salt and season.

Method 4 (Joy): remove fibers from 1 cup of pumpkin seeds in a baking bowl with water. Simmer the seeds in a 3-liter saucepan with 1 1/2 cups water and 2 tsp salt, 1 tbsp chili spice and 1 tsp cumin for 15 min. Remove with a slotted spoon and place on a foil-lined baking sheet form. Bake at 120 °C for 1 1/2 hours, stirring occasionally.

Method 5 (Lise):

Rinse and remove any clinging fibers. Pat dry. Turn to other side in a baking dish with a mixture of garlic powder, salt, olive oil, pepper and cayenne (season mixture first). Roast on a baking sheet.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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