It has been the most perfect fall in Park City this year. I truly think it’s the most beautiful city this time of year, but I have especially enjoyed it the past few weeks and have been loving dressing for the cool and crisp weather. Although it snowed for the first time today and I’m not sure how I feel about it 😅
The boys and I carved pumpkins this week, which I always look forward to… not just because they have so much fun doing it, but because I can make one of my favorite fall snacks. Roasted pumpkin seeds are a great healthy snack! I’ve made them enough now that I’ve got the method down. The first few times I put them in the oven because they would always turn out soggy. I’ve learned a few tricks over the years to make the pumpkin seeds actually crispy and wanted to share them with you guys!
The key thing to make sure the pumpkin seeds don’t turn out soggy is after you wash them and get the pumpkin slime off, you have to really dry them. The rest of the steps are listed below.
Crispy Roasted Pumpkin Seeds
Ingredients
- pumpkin seeds
- salt and pepper
- olive oil
Instructions
- Wash the pumpkin seeds to get the slime off.
- Dry them using paper towels or you could use a towel.
- After drying, sprinkle salt and pepper and olive oil. Toss them around with your hands to make sure the ingredients are evenly distributed.
- Preheat the oven to 250 and bake for 45 min to an hour, mixing occasionally.
- Set oven to 375 and cook for additional 10-15 min. Check on them to make sure they’re not getting too crisp, but this step is what really makes them crispy.
The nights have been cool for a while now in Park City, so I’ve been making all the cozy, comfort food meals for dinner. I recommend my Crockpot Roast or White Chicken Chili. You can’t go wrong with either one! Or you can see all of my recipes here. Have a wonderful weekend!
xo, Jaime