Roasted Pumpkin Seeds
When carving your Halloween pumpkin, don't discard the seeds. Wash them and roast them for a delicious crunchy snack, an alternative to crisps or nuts. Sprinkled with salt, they remind me of the flavour of Marmite (and I'm a lover, not a hater, of that).
Adapt the quantities according to how many seeds you have.
Ingredients
Equipment
Method
1. Preheat the oven to 180°C degrees (fan). Wash and dry the pumpkin seeds.
When carving your Halloween pumpkin, don't discard the seeds. Wash them and roast them for a delicious crunchy snack, an alternative to crisps or nuts. Sprinkled with salt, they remind me of the flavour of Marmite (and I'm a lover, not a hater, of that).
Adapt the quantities according to how many seeds you have.
Ingredients
- Fresh pumpkin seeds
- Olive oil
- Salt
- Pepper
- Paprika (optional)
Equipment
- Roasting tray
Method
1. Preheat the oven to 180°C degrees (fan). Wash and dry the pumpkin seeds.
2. Scatter them into a roasting tin, drizzle with olive oil, and then scatter with the seasoning. Be as liberal as you like.
3. Roast for 20-25 minutes and then transfer to a piece of kitchen roll to soak excess oil.