How to Make Roasted Pumpkin Seeds
Are you craving for roasted pumpkin seeds? That is not an issue. Now you can make them yourself and they are not even difficult to make. There are only a few things that you require and you will be on your way to make roasted pumpkin seeds yourself.
You will require a pumpkin, a large knife, a cookie sheet, some vegetable oil, salt, pepper and general herbs.
Roasted pumpkin seeds are full of anti-oxidants. They are extremely high in fibre and protein; and the gourmet shops are full of them.
Utensils: Knife, cookie sheet
Ingredients:
– Pumpkin
– Vegetable oil
– Salt
– Pepper
– General herbs
Instructions
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1
Ingredients
You must first know the exact requirements of the ingredients that you will need to make the roasted pumpkin seeds. You will have to start by buying yourself a pumpkin. -
2
Clean the seeds
You will have to use the knife in order to carve the pumpkin. When you are carving the pumpkin, separate the pumpkin flesh and skin and hold the seeds for yourself. The seeds are the most important thing for you here, so try not to lose them.
After you are done with separating them, wash them thoroughly and after putting them in a bowl of water, drain the water out and for about 30 minutes let them dry.
Then put them in a baking pan and use a hair dryer to dry the seeds quickly. However, placing them in a warm oven will not be a bad idea either. Now, put your oven on 135 degrees centigrade. -
3
Spread
Now once you have the seeds all dried up, spread them over the cookie sheet that was required from you in the first step. Now baste the seeds with melted butter, some margarine, and vegetable oil. People try to moisten the seeds in different ways but you should know what exactly suits your style and you should be able to use it the way it suits you.
Now use a little bit of salt and pepper, just the way you want it to be. -
4
Roast
The oven you were asked to warm, it will now come into use. Put these seeds inside the oven for about 10 to 20 minutes. Keep a check on them and until they are golden and brown, do not even think about taking them out. After they are done, sprinkle a little salt and you are ready to eat them.
