Roasted pumpkin seeds using ingredients and method to optimize the nutrients for a healthy snack. This recipe intentionally leaves out any salt.
Ingredients
- coconut oil: 2 Tbsp (melted, to taste)
- ground turmeric: 1 Tbsp
- ground black pepper: 1 tsp
- ground cayenne pepper: 1 tsp (to taste)
- ground ginger: 1 tsp (optional)
- raw pumpkin seeds, unwashed: 1 cup
Metric Conversion
Stages of cooking
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Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
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Mix coconut oil, turmeric, black pepper, cayenne pepper, and ginger together in a small bowl.
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Place pumpkin seeds in a bowl; drizzle coconut oil mixture on top. Stir well to coat all seeds with the mixture. Spread evenly on the parchment paper; drizzle any remaining oil on top.
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Bake in the preheated oven until lightly golden, about 15 minutes. Turn off oven. Stir seeds to flip over. Leave seeds inside the oven as it cools.
