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Toasted Pumpkin Seeds

Recipe information

  • Yield

    makes 1 cup

Ingredients

1 cup raw pumpkin seeds or pepitas, hulled
1 tablespoon olive oil
Coarse salt

Preparation

  1. Preheat the oven to 375°F. Combine the seeds and oil on a parchment-lined rimmed baking sheet. Season with salt; toss to combine. Spread in a single layer. Toast until crisp, stirring occasionally, about 10 minutes.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPumpkin SeedSeedSideSnackVeganDairy FreeGluten FreeNut FreeEasyQuickMeal PrepOven BakeCookbooks
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