Perfectly Roasted Pumpkin Seeds

Finally, a good recipe for pumpkin seeds! I've tried making them before but this is the first time they are edible... I mean can't stop eating them good!

And good for you... a good source of protein, fiber, zinc and iron. 

Ingredients:

the seeds from 1 large pumpkin, about 2 cups
3 tbsps melted butter
your choice of favourite spices and salt

(I used pink Himalayan salt, sumac, and garlic powder on one batch and Old Bay seasoning, salt and chili powder on another)

Start by rinsing the gunky stringy stuff off the seeds, some will be left because I'm convinced that it's impossible to get it all off!  Once rinsed off in a colander spread the seeds out on a clean dishtowel and dry off as much as possible. 

Toss the seeds with melted butter then spread out on lined baking sheets in a single layer.

Sprinkle with salt and spices and put in a 250 F oven for 45 minutes. Stir 2 or 3 times and at 45 minutes turn the oven temperature up to 350 F for 5-10 minutes to get them a bit crispy.

Cool completely and if you don't eat them all right off the pan, store them in an airtight container!