Ingredients
Scale
- ¾ cup clean, dry pumpkin seeds
- 1 and ½ tsp. oil (we used canola)
- ¼ tsp. salt
Instructions
- Preheat the oven to 300°F.
- Toss the pumpkin seeds with oil and salt, and spread evenly on a baking sheet.
- Roast in the oven for 35-45 minutes, until golden brown.
- Place the pan on a wire rack to cool the seeds.