Baked Pumpkin Seeds

2 cups pumpkin or squash seeds
1 1/2 Tbsp. safflower or olive oil
Salt to taste (plain, garlic, onion, or celery)

Separate fiber from seeds, but do not wash seeds. Mix seeds with oil, sprinkle with salt of your choice and spread onto a cookie sheet. Bake at 300° for 45-50 minutes or until crisp and brown. Stir occasionally. Pour out onto waxed paper to cool. Store in tight container. One medium pumpkin makes about 2 cups of seeds.

Variation: Replace salt with 1 1/2 Tbsp. of Bragg's™ Aminos.

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© 2014 - Karen R. Hurd, Last Updated: November 26, 2014

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